This Mortadella and Marinated Artichoke Pasta Salad is made with very few ingredients, but still packs a flavor punch!
Delicious Italian ingredients like marinated artichokes, mortadella, fresh basil and mozzarella are tossed with pasta and a simple vinaigrette for a fresh and flavorful take on pasta salad.
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I love a good pasta salad, but I reject the idea that pasta salads are just an excuse to dump whatever ingredients you have into a pasta! Sure, pasta salads (pastas in general!) are a great way to use up veggies and pantry items in your house, but making sure the elements all go together and compliment each other is important.
Resist the temptation to add a bunch of other ingredients to this pasta salad- it's perfect as is!
Ingredients:
Pasta: Just about any short pasta shape will do!
Marinated artichokes: Marinated artichokes are great because you get the artichokes themselves, and some delicious dressing-win win!
Mortadella: I like to buy thinly sliced mortadella at the deli, and then just tear it into bite sized pieces for this recipe.
Fresh mozzarella: I like using the bocconcini sized mozzarella balls for this recipe and cutting them into halves. You can keep them whole if you prefer!
Fresh basil: Who doesn't love fresh basil?
Dressing: A light and zesty dressing ties everything together without overpowering any of the main ingredients.
Tips and Tricks
Reserve some of the dressing. You can make this pasta salad a few hours before serving, but make sure to reserve a bit of dressing! The pasta will have absorbed some of the dressing and you can use the reserved dressing to revive it a bit before serving.
Bring it to room temperature. If you've prepared this pasta salad ahead of time and stored it in the refrigerator, let it come to room temp (or close to it) before serving for the best flavor!
Add the basil last! Adding the fresh basil just before serving ensures that it's not wilted by the time you eat it.
Taste and adjust. Everyone's preferences are different, so the best way to make sure that you'll enjoy this recipe is to prepare it to your liking! Taste as you go, and adjust the dressing to your preferences.
Recipe FAQ
I like the kind without pistachios for this recipe, but you can use whichever you prefer.
You can store this pasta salad in the refrigerator for up to 3 days.
Serve the pasta salad at room temperature for the best flavor!
Cured Italian meats like prosciutto or capicola will work in mortadella's place.
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Mortadella and Marinated Artichoke Pasta Salad
Ingredients
For the pasta salad
- 1 Pound short pasta such as farfalle, fusilli or rotini
- ½ Pound thinly sliced mortadella torn
- 7 Ounces fresh mozzarella bocconcini drained and halved
- 1 12 Ounce jar marinated artichokes drained and roughly chopped
- Fresh basil torn, to taste
For the dressing
- ½ Cup olive oil
- ¼ Cup red wine vinegar
- 2 Tablespoons lemon juice
- 1 Teaspoon lemon zest
- 1 Small garlic clove grated
- ½ Teaspoon kosher salt
- ¼ Teaspoon cracked black pepper
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking and remove excess starch. Drain very well.
- Whisk all of the ingredients for the dressing together in a bowl.
- Add the pasta, mortadella, artichokes, bocconcini and basil to a large serving bowl. Pour the dressing over and toss to combine. Taste and adjust for seasoning.
- Serve room temperature or slightly chilled. Enjoy!
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