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.
No comments
Post a Comment