Mortadella Pasta Salad

Deselect All

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