Description
A vibrant Tex-Mex pasta salad with rotini, bell peppers, jalapeños, black beans, and halal pepperoni in a zesty vinaigrette. Colorful, crunchy, and perfect for summer or BBQs.
Ingredients
12 oz rotini pasta
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño, seeded and minced
1 cup cooked and diced halal pepperoni
1 cup corn kernels (canned or frozen, drained)
1 (15 oz) can black beans, drained and rinsed
1/2 red onion, finely chopped
1/4 cup Italian vinaigrette (alcohol-free)
Fresh cilantro, chopped (optional, for garnish)
Instructions
Cook rotini pasta according to package instructions. Drain and rinse with cold water.
In a large bowl, combine cooked pasta, bell peppers, jalapeño, halal pepperoni, corn, black beans, and red onion.
Stir in vinaigrette until evenly coated. For best flavor, chill for 30 minutes before serving.
Garnish with cilantro (if using) and serve cold.
Notes
Use gluten-free pasta for a gluten-free version.
Substitute halal pepperoni with diced plant-based pepperoni or omit for a vegetarian version.
Store in an airtight container in the fridge for up to 3 days.
Adjust heat level by varying jalapeño quantity.