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.
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 as a packed lunch
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.
