20 January 2012

Mortadella Pasta Salad

The last of the salads for my studio picnic with my sister and the last from Nigella Express. I love this - I thought it was going to be a bit bland and dry (and lacking in mayo) but it was delicious and, even though I hate lemon, the lemon juice here is absolutely necessary and not at all too lemony. Although it used Mortadella it would work well with any kind of ham you can get hold of or even bacon... but then pretty much everything works with bacon. In fact, this pasta salad is a great basis for everything as you can have most of it in the fridge. I've taken to buying the pre-grated Parmesan because it's so useful for things like this and soups so in fact I only need to get the ham - I think I'll make this next time I have ham leftovers. Delicious!

Mortadella Pasta Salad

Serves 4 as a packed lunch

250g fusilli
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp Maldon salt or 1/2 tsp table salt
1/2 tsp mild German mustard, or similar
1 thick slice (approx 150g) mortadella, diced into 5mm squares
20g curly parsley, finely chopped
25g Parmesan flakes
salt and pepper to taste

I didn't have German mustard so I used good old grainy and it worked just fine. I also hate curly parsley and never see the need for it so I used flat leaf.

1. Put the pan of water on to boil, add the salt to taste, and then cook the pasta following the packet instructions.

2. Meanwhile whisk together the oil, lemon juice, salt and mustard to make the dressing.

3. Drain the cooked pasta and tip it into a large bowl, pour over the dressing and toss well to coat.

4. When cool, stir in the mortadella pieces, chopped parsley and Parmesan flakes. Check the seasoning, adding salt and pepper as required.


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