Ingredients
8 oz (225 g) elbow macaroni or rotini pasta
1 medium red bell pepper, julienned (1 cup diced)
3 oz halal beef-style pepperoni slices (refrigerated if restaurant-grade)
1/2 cup (75 g) kalamata olives, pitted and halved
3 oz (85 g) fresh mozzarella balls (bocconcini) or diced mozzarella
1 small red onion, finely chopped (1/4 cup)
1/4 cup (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar (check label for halal certification)
1 tsp (5 g) dried oregano
1 tsp (5 g) Italian seasoning
Coarse salt and freshly ground black pepper to taste
1 tbsp (15 g) capers (optional for tanginess)
Instructions
Boil pasta until al dente (8-10 minutes)
Spread on parchment paper to cool completely
Chop bell peppers, mix with cooled pasta in a large bowl
Add halal pepperoni slices, olives, mozzarella, and onions
Whisk dressing ingredients: olive oil, vinegar, oregano, Italian seasoning, salt, and pepper
Pour dressing over salad, toss gently to coat
Chill for at least 1 hour before serving
Garnish with additional herbs if desired before serving
Notes
Use chilled pasta for best texture
Adjust mozzarella quantity for wanted creaminess
Substitute halal-certified pepperoni if available
Dress salad just before chilling to prevent sogginess
Store in airtight container up to 2 days
For non-halal alternatives, use plant-based pepperoni
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Table
- Method: Assembling
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg