Mortadella Pasta Salad
- Level: Easy
- Yield: 4 as a packed lunch
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 336
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 11
- Sodium
- 232
- Total: 15 min
- Active: 15 min
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.