Best 3 Mortadella Pasta Salad Recipes

Mortadella pasta salad is a delectable dish that tantalizes the taste buds with its symphony of flavors and textures. Originating from the vibrant culinary landscape of Italy, this salad showcases the delectable combination of savory mortadella, tender pasta, and an array of vibrant vegetables, tossed in a tangy and flavorful dressing. Whether served as a refreshing summer lunch or as a delightful side dish at a gathering, mortadella pasta salad is guaranteed to be a crowd-pleaser.

Let's cook with our recipes!

ANTIPASTO PASTA SALAD

Antipasto Pasta Salad image

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Provided by Dayna

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

Ingredients

1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Nutrition Facts : Calories 451 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g

ITALIAN DELI PASTA SALAD

Italian Deli Pasta Salad image

This pasta salad has all my favorite things from the Italian deli - a trio of meats, a mix of cheeses, and giardiniera. I like to switch it up and use other meats like prosciutto, hot calabrese, or mortadella. Giardiniera comes in mild and hot varieties; use whichever you prefer. A good-quality Italian dressing makes a difference too!

Provided by France C

Categories Italian Pasta Salad

Time 1h30m

Yield 16

Number Of Ingredients 11

Ingredients

1 (16 ounce) package rotini or fusili pasta
2 cups cherry tomatoes, halved
8 ounces provolone cheese, cubed
4 ounces Genoa salami, chopped
4 ounces sliced pepperoni, cut into bite-sized pieces
4 ounces hot capacola sausage, roughly chopped
1 medium red onion, minced
1 (8 ounce) can black olives, drained
½ cup giardiniera
¼ cup grated Parmesan cheese
1 (16 ounce) bottle Italian salad dressing, or as needed

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
Before serving, add some or all of the remaining dressing.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 27.2 g, Cholesterol 10.9 mg, Fat 14 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 738 mg

MORTADELLA MOMENTS

Mortadella Moments image

A good party spread is as much about curation as it is cooking. By using quality store-bought items and plating them up with a little bit of TLC, you have a tasty, stress-free snack at the ready.

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 4

Ingredients

1 (8x8") piece of focaccia
Mayonnaise (for spreading)
2 lb. very thinly sliced mortadella
16 peperoncini, halved or quartered if very large

Steps:

Holding a bread knife parallel to a cutting board, slice focaccia in half. Spread cut sides with mayonnaise and cut each half into 2" squares. Working one at a time, drape mortadella onto squares, top with peperoncini, and secure with skewers.

Tips:

Use High-Quality Ingredients: Use a high-quality mortadella with a well-balanced flavor and a firm texture. Opt for fresh, crisp vegetables and a flavorful dressing made with good-quality olive oil and vinegar. Cook the Pasta Al Dente: To ensure the pasta retains its shape and texture, cook it al dente, meaning slightly firm to the bite. This will prevent it from becoming mushy in the salad. Chill the Pasta and Vegetables Before Assembling: Chilling the pasta and vegetables before assembling the salad helps prevent them from becoming soggy. This also allows the flavors to meld together better. Use a Light Hand When Mixing: To avoid breaking up the pasta and vegetables, use a light hand when mixing the salad. Gently combine the ingredients until evenly distributed. Serve Immediately or Chill: Mortadella pasta salad is best served immediately after assembling for the freshest flavor. However, it can also be chilled for later serving, allowing the flavors to further develop. Experiment with Different Variations: Feel free to experiment with different ingredients and variations to create your own unique mortadella pasta salad. For instance, add chopped hard-boiled eggs, crumbled feta cheese, or sun-dried tomatoes for a more flavorful salad.

Conclusion:

Mortadella pasta salad is a versatile and delicious dish that can be enjoyed as a light meal or side dish. It's easy to make and a great way to use up leftover mortadella. With its combination of salty, savory, and tangy flavors, this salad is sure to be a hit at your next gathering. So, gather your ingredients, follow the simple steps, and enjoy a taste of Italian culinary delight!