in Italy

Pasta salad with pesto and mortadella

updated

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Ingredients for 6 servings:

  • 500 g pasta (ribbon pasta)
  • Salt
  • pepper
  • 7 tbsp balsamic vinegar, white
  • 7 tbsp olive oil
  • ½ jar Pesto Genovese
  • 300 g tomatoes
  • 250g mozzarella
  • 150 g sausage (mortadella)
  • 1 bunch of basil
  • 1 bunch of radishes

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Total time approx. 55 minutes

Cook pasta in boiling salted water until al dente. Meanwhile, combine the balsamic vinegar, olive oil, and pesto; season with salt and pepper. Drain the pasta, toss with the vinaigrette, and let cool. Slice the tomatoes into wedges, finely slice the peppers, and dice the mozzarella. Halve and slice the radishes. Halve the mortadella and cut crosswise into strips. Pick the basil leaves and also cut them into strips. Mix everything well with the cooled pasta. Let the pasta salad sit for about 30 minutes, then season again with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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