<p>Fruit juice production releases fruit pomace, many types of which are edible and rich in dietary fiber and bioactive compounds. Most studies focus on extracting functional compounds from fruit pomace, and this approach creates secondary waste, increasing recycling costs and failing to provide a sustainable environmental solution. Incorporating edible fruit pomace into foods, which typically lack dietary fibers and bioactive compounds, offers a comprehensive solution. Sim (<i>Rhodomyrtus tomentosa</i>) pomace powder (SPP) could be considered a potential resource, while conventional pasta serves as an unbalanced food for fortification. In the ongoing study, durum wheat semolina was fortified with SPP at various ratios (0%, 5%, 10%, 15%, and 20% of the blend mass) to produce pasta. The investigation assessed the characteristics of materials and the quality of SPP-supplemented pasta samples. Increasing SPP ratios from 0 to 20% significantly enhanced dietary fiber content and the bioaccessibility of phenolics, flavonoids, anthocyanins, and tannins, along with their respective antioxidant capacities. Additionally, as the SPP ratio increased to 20%, the predicted glycemic index and protein digestibility decreased by 1.53 and 1.45 times, respectively. The enhanced proportion of SPP in the pasta recipe increased cooking loss and hardness of the cooked pasta while reducing its cohesiveness, chewiness, elongation rate, tensile strength, and sensory-liking score. The SPP-supplementing ratio of 5–10% was recommended for production of high-fiber pasta while still maintaining acceptable sensory attributes for consumers. Overall, this approach not only enhances health effects of pasta but also contributes to sustainable waste management by repurposing SPP, aligning with the principles of a circular economy.</p> Graphical abstract <p></p>