Low-Carb Pepperoni Pizza Pasta Salad with Fusilli

Another pasta salad? Yes! And this one is a can’t-miss one. It is loaded with the flavors of pizza and a wealth of textures. Plus it is high in protein, low in carbs, and easy to make. You can take short-cuts by using store-bought Italian dressing and pesto sauce as in the recipe, or make your own of either or both.

The recipe features Carba-Nada Reduced Carb Pasta by Al Dente Pasta Company. It’s designed to provide long-lasting satisfaction with 7 grams of dietary fiber and 15 grams of protein per serving. The pasta has about half the net carbs as regular pasta, but tastes just as good and is as simple to make. 

You can make your own basil pesto. Use 2 cups of fresh basil leaves, ½ cup of pine nuts or walnuts, ⅓ cup of olive oil, 3 to 4 cloves of fresh peeled garlic, and salt to taste. Put the ingredients in a blender and pulse until they are combined. 

You only need 2 tablespoons for this recipe. You can refrigerate the rest if you want to use it in the next few days. Otherwise, you can freeze it and use it when you need it in the future. Try it in other low-carb pasta recipes, on chicken or fish, or as a salad dressing. 

If you're a real do-it-yourselfer in the kitchen, you can also make your own Italian dressing. Whisk together 3 tablespoons of olive oil, 2 tablespoons of white vinegar, 1 clove of minced garlic, and ¼ teaspoon each of oregano and basil. Add salt and pepper to taste.

You can alter the recipe or add anything you want to make it more like your favorite pizza. Sliced mushrooms and small bits of cooked Italian sausage are possible. You can even add pineapple and ham if you are a Hawaiian pizza fan!

Recipe for Low-Carb Pepperoni Pizza Pasta Salad with Fusilli

Makes 5 servings

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

• 1 package of Carba-Nada Reduced Carb Pasta by Al Dente Pasta Company
• 2 tablespoons of basil pesto
• ¼ cup of Italian dressing
• 1 ounce of pepperoni slices, about 12 slices, in quarters 
• 2 ounces (½ cup) of shredded mozzarella cheese 
• 2 ounces (½ cup) of grated parmesan cheese 
• 1 green pepper, chopped
• ½ cup of cherry or grape tomatoes, halved
• ¼ cup of diced red onion 
• ¼ cup of sliced black olives, optional 
• 1 cup of artichoke heart quarters, optional

Instructions:

1. Cook the 1 package of Carba-Nada Reduced Carb Pasta by Al Dente Pasta Company according to the directions on the package. Boil water, add the pasta, and let it cook for 4 to 5 minutes or until nearly al dente. Drain the pasta, rinse it with cold water, and drain it again. Put it in a large mixing or serving bowl.
2. Add the pesto, Italian dressing, pepperoni, shredded mozzarella cheese, grated parmesan cheese, tomatoes, red onion, artichoke quarters if using, and black olives.
3. Toss together until the pasta is coated. Season with salt and pepper to taste.
4. Put the pasta salad in the fridge for at least half an hour or overnight. 
5. Plate the pasta