Mortadella Pasta Salad

Originally written May 27, 2021

“Pasta salad: both pretty boring and the most popular dish at every outdoor gathering you go to, a true mystery of our time.”

— Alison Roman

Thank you Alison for that oh-so-true food nugget.

While pasta salad has to be the most ubiquitous summer potluck item, there is much to be improved on the expected curly noodles, black olives, and a bottle of Italian dressing pasta salad.

This recipe, brought to you by another great cookbook author Molly Baz, incorporates one of the most underrated meats in the Aperitivo case – mortadella.

You can sub any other thinly sliced cured meat from the case, but morty-d adds a beautiful creamy, fatty, and saltiness to the pasta salad.

This is a perfect salad to make a few days before, add the nuts and herbs before serving, and snack on it the entire day.

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Mortadella Pasta Salad

Author: Megan Clawson

Ingredients

For the salad:

• 1 lbs dried large short cut pasta – rigatoni, cavatappi, whatever the fun shape from the photo is called
• 1 lbs fresh mozz – cow or buffalo
• ½ lbs sliced mortadella
• ⅔ cup pistachios – chopped
• 1 cup basil leaves – torn

For the dressing:

• 1 ½ cup Castelvetrano olives – about one small container
• 2 lemons
• 1 garlic clove
• 1 ½ oz grated hard Italian cheese – Parm, Pecorino Romano, Toscano, Provolone
• ⅔ cup EVOO
• salt and pepper

Instructions

1. Boil noodles according to package directions in salted water. Drain and rinse under cold water to wash off the excess starch. Let cool.

Make the dressing:

1. Pit the olives and tear the flesh in half. Add to a large bowl.
2. Zest one whole lemon into the bowl. Cut both lemons in half and squeeze the juice over the olives.
3. Grate the garlic into the bowl. Add the grated cheese.
4. Pour in the EVOO, season with salt and pepper, and stir the dressing together.

Assemble the salad:

1. Tear the fresh mozz and mortadella into bite-sized pieces and add to the bowl.
2. Add the cooled pasta and gently stir to combine. Taste and season with salt and lots of pepper.
3. Just before serving, add the chopped pistachios and torn basil leaves.
4. Serve cold or room temp.