Mortadella Pasta Salad

I have a certain amount of ambivalance about pasta salads, but I find that my emotional seesaw tips ever more in favor of them. The truth[ is, I used to be scathing. But finding them so popular with my children makes me see their virtue. This one is a favourite at home, though none of my finickity lot want the green bits; if you suffer the same irritations and constraints, take out the parsley and leave it for adults to sprinkle optionally.]

Total Time:
15 min
Prep:
15 min

Yield:
4 as a packed lunch
Level:
Easy

Ingredients
  • 8 ounces fusilli
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Maldon salt, kosher salt or 1/2 teaspoon table salt
  • 1/2 teaspoon mild German mustard, or similar
  • 1 thick slice mortadella, (about 5 ounces) diced into 1/4-inch squares to give 1 cup
  • 1/2 cup finely chopped curly parsley leaves, optional
  • 1/3 cup grated Parmesan
  • Freshly ground black pepper
Directions
  • Bring a pat of water to boil, add salt to taste, then cook the pasta according to packet instructions.

  • Meanwhile, whisk together the oil, lemon juice, salt and mustard to make the dressing.

  • Drain the cooked pasta and tip it into a large bowl, pour over the dressing and toss well to coat.

  • When cool stir in the mortadella pieces, chopped parsley, if using, and Parmesan. Check the seasoning adding salt and pepper as required.


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