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
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