Cook the pasta. Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package directions until al dente. Do not overcook.

Rinse and cool. Drain the pasta and rinse under cold water to stop the cooking and remove extra starch. Shake well to remove excess water.

Make the dressing. In a jar or bowl, whisk olive oil, red wine vinegar, tomato paste, garlic, oregano, basil, red pepper flakes, honey, salt, and pepper until smooth. Taste and adjust seasoning.

Prep the mix-ins. While the pasta cools, slice the pepperoni, chop the mozzarella, halve the tomatoes, dice the pepper, and chop the onion and basil. Drain olives and banana peppers.

Toss it all together. In a large bowl, combine pasta, pepperoni, mozzarella, tomatoes, bell pepper, onion, olives, and banana peppers. Pour over about two-thirds of the dressing and toss to coat.

Add cheese topper. Sprinkle in the Parmesan and most of the basil. Toss again. Add more dressing as needed so it’s glossy but not soupy.

Rest and refresh. Let the salad sit for 10–15 minutes so the flavors meld. Right before serving, toss and taste. Add a pinch of salt, a splash of vinegar, or a drizzle of oil if needed.

Serve. Finish with the remaining basil and an extra grind of black pepper. Enjoy chilled or at cool room temperature.