Mortadella Pasta Salad Recipes
MUFFULETTA PASTA SALAD
Pickled veggies, olives and Italian cured meats and cheese are tossed in pasta with a light, creamy dressing, bringing together all the flavors of the classic New Orleans muffuletta (or muffaletta) sandwich - great for picnics, potlucks, poolside or Sunday brunch.
Provided by Blue Plate Mayonnaise
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water to stop it from overcooking; place in a large bowl and toss the pasta with olive oil to prevent sticking. Add red bell pepper, salami, mortadella, capicola, provolone and olive salad and mix to combine. In a separate bowl, whisk together mayonnaise and vinegar and pour over pasta. Add parsley and mix to combine. Season to taste. (Be careful not to over-salt as the meats and olive salad already contain salt.)
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.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 4 as a packed lunch
Number Of Ingredients 9
Steps:
- 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.
FRESH MOZZARELLA PASTA SALAD
A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.
Provided by Meghan
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
- Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
Nutrition Facts : Calories 370 calories, Carbohydrate 42.5 g, Cholesterol 35.4 mg, Fat 14.4 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 69 mg, Sugar 3.4 g
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