Best 3 Mortadella Pasta Salad Recipes

Indulge in a culinary journey with our delectable Mortadella Pasta Salad, a symphony of flavors that will tantalize your taste buds. This Italian-inspired dish combines the savory richness of mortadella, the delicate sweetness of peas, the tangy crunch of pickles, the subtle bitterness of arugula, and the creamy smoothness of mozzarella cheese. Tossed in a light and tangy vinaigrette dressing, this pasta salad is a perfect balance of flavors and textures that will leave you craving for more. Accompanying this main recipe are three delightful variations that offer unique twists on the classic. The Mortadella and Pistachio Pasta Salad adds a nutty crunch and vibrant color to the dish, while the Mortadella and Roasted Red Pepper Pasta Salad introduces a smoky-sweet dimension. For those seeking a vegetarian option, the Meatless Mortadella Pasta Salad offers a satisfying medley of vegetables and plant-based protein. Explore the diverse flavors and textures of these Mortadella Pasta Salad recipes, and discover a new favorite dish that will become a staple in your culinary repertoire.

Here are our top 3 tried and tested recipes!

PASTA SALAD WITH TOMATOES, MOZZARELLA, AND CHICKPEAS

Pasta Salad with Tomatoes, Mozzarella, and Chickpeas image

An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful, and the grooves hold the herbs and the zingy lemon vinaigrette in this Pasta Salad with Tomatoes, Mozzarella, and Chickpeas.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 14

Ingredients

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 pound gemelli or fusilli
1 fennel bulb, cored and chopped (1 1/2 cups)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
4 ounces salted mozzarella, cubed (3/4 cup)
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped flat-leaf parsley

Steps:

Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.

FRESH MOZZARELLA PASTA SALAD

Fresh Mozzarella Pasta Salad image

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

Ingredients

1 cup uncooked orzo pasta
1 ½ cups cubed fresh mozzarella cheese
2 fresh plum tomatoes, seeded and cut into bite-size pieces
¼ cup chopped fresh basil
1 teaspoon crushed red pepper flakes
salt to taste
1 tablespoon olive oil, or as needed

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

CLASSIC PASTA SALAD WITH MOZZARELLA, AVOCADO AND BASIL

Classic Pasta Salad With Mozzarella, Avocado and Basil image

With its colorful jumble of tomatoes, avocado, olives, mozzarella and cucumber, this has everything you've ever wanted in a pasta salad. But feel free to customize the ingredients to suit your own tastes (see Tip), and to add lemon and salt to the dressing to taste. As long as you don't overcook the pasta, and add it while still hot to the dressing, you really can't go wrong. Make this a few hours ahead so the flavors have a chance to meld, but be sure not to add the avocado until just before serving.

Provided by Melissa Clark

Categories lunch, pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

3 tablespoons minced shallot or red onion
2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon balsamic vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
Fine sea salt, as needed
1 pound short pasta, such as campanelle, fusilli or farfalle
1 ripe avocado, peeled, pitted and diced
1 tablespoon fresh lemon juice
1 pint cherry tomatoes, halved
1/2 cup sliced cucumber
1 pound fresh mozzarella, cut into bite-size cubes
1/4 cup shaved Parmesan
1/4 cup thinly sliced fresh basil

Steps:

To prepare the dressing, in a large bowl, whisk together shallot, lemon juice, balsamic vinegar, salt and pepper. Let sit for 5 minutes, then whisk in oil. Taste and add more salt and-or lemon juice if needed.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. While still warm, add the pasta to the bowl with the dressing and toss well. Let pasta cool, soaking up the dressing.
In a medium bowl, gently toss together avocado, lemon juice and a pinch of salt.
Just before serving, add tomato, cucumber, mozzarella and Parmesan to the bowl with the pasta and toss well. Gently fold in avocado and basil.
Drizzle with olive oil, cracked black pepper and salt to taste before serving.

Tips:

To make the best mortadella pasta salad, use high-quality ingredients. Look for fresh, flavorful mortadella, a good quality pasta, and crisp vegetables.
Don't overcook the pasta. Cook it al dente so that it has a slight bite to it.
Chop the vegetables into small pieces so that they are easy to eat.
Use a light dressing so that the flavors of the mortadella and vegetables can shine through.
Serve the pasta salad immediately or chill it for later. If you are chilling it, let it come to room temperature before serving.

Conclusion:

Mortadella pasta salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover mortadella. With its combination of salty, savory, and tangy flavors, mortadella pasta salad is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give mortadella pasta salad a try. You won't be disappointed.