PASTA + PIZZA but make it healthy 🍝🍕

Here’s how to make it:

Dressing:
2 Tbsp mayonnaise, olive oil mayonnaise preferred
¼ cup olive oil
3 Tbsp red wine vinegar
1 tsp Italian seasoning
½ tsp salt, adjust to taste
pinch red pepper flakes, optional
1-2 tsp honey, adjust to taste
1 clove garlic, minced

Salad:
6 oz dry protein pasta, cooked in salted water, drained, and cooled (@catellipasta or @barilla protein+ hold up really well!)
1 cup canned kidney beans (white or red), drained and rinsed
1 cup diced rotisserie chicken, skin and bones removed
1 green bell pepper, diced small
½ red onion, sliced very thin
1 cup cherry tomatoes, halved
⅓ cup sliced black olives
2 oz turkey pepperoni (or salami is fine!), sliced into strips
4 oz pizza mozzarella, cubed
handful basil, sliced

1. To the bottom of your large mixing bowl, add all ingredients for Italian vinaigrette. Whisk until smooth.
2. To the same bowl, add all ingredients for pasta salad. Toss until all ingredients are coated in dressing.
3. For best results, cover and refrigerate for at least an hour before serving. When you’re ready to eat, gently toss your pasta salad to redistribute any dressing that fell to the bottom. Enjoy!

PS. ANY pizza toppings work in this (I think banana peppers would be an incredible addition), so feel free to play to find what you love the most!