Pepperoni Pasta
🛒 What You’ll Need
- 8 oz Keto-friendly pasta (like hearts of palm or lupin flour noodles!) 🍝
- 1 cup Sliced pepperoni (for that classic salty kick!) 🍕
- 1 cup Cherry tomatoes, halved 🍅
- ½ cup Cucumber, diced 🥒
- ¼ cup Black olives, sliced 🫒
- ¼ cup Red onion, finely diced 🧅
- ½ cup Mozzarella pearls or cubed provolone cheese 🧀
- ½ cup Italian vinaigrette (look for sugar-free!) 🏺
👩🍳 Instructions
- Prep the Pasta: Cook your keto pasta according to the package instructions. 🍝🌊✨
- The Cooling Secret: Rinse the cooked pasta under cold water and drain thoroughly to keep it firm and prevent sticking! ❄️🚿💎
- Vibrant Veggies: In a large bowl, combine the halved cherry tomatoes, diced cucumbers, black olives, and red onion. 🍅🥒🫒
- The Main Event: Add the sliced pepperoni and cheese pearls to the veggie mix. 🍕🧀🤝
- Toss & Coat: Add the cooled pasta to the bowl. Pour the Italian vinaigrette over the top and toss until every piece of pasta is glossy and coated! 🥣🌪️🤤
- Chill Out: For the best flavor, let the salad sit in the fridge for at least 30 minutes to allow the dressing to marinate the ingredients. ⏲️❄️📈
- Serve: Give it one final toss before serving. It looks as beautiful and colorful as the photo! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Herb” Secret: Sprinkle with fresh parsley or dried oregano just before serving for that authentic Italian aroma! 🌿🛡️💎
- The “Heat” Hack: If you love a little spice, add a pinch of red pepper flakes to the dressing for a subtle “zing”! 🌶️🎯✨
