Artichoke, mortadella & pistachio pasta salad

Name: Artichoke, mortadella & pistachio pasta salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 350 g cavatappi pasta; 1 small clove garlic, crushed; 2 tbsp Mazzetti Bianco Speciale White Condiment or cider vinegar; 2 tbsp extra virgin olive oil, plus extra to serve; 4 tbsp pistachio kernels; 280 g jar Cooks’ Ingredients Artichokes in Oil, drained and halved; 290 g jar pitted Kalamata olives, drained and roughly chopped; 75 g pack mortadella, in bitesized pieces; 25 g pack dill, fronds roughly chopped; 150 g (drained weight) pack mozzarella, drained

Pasta salad, but with a swing in its step. Make double and enjoy the leftovers for packed lunches through the week.

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Serves4 as a side
CourseSide
Prepare10 mins
Cook10 mins
Total time20 mins

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350g cavatappi pasta
1 small clove garlic, crushed
2 tbsp Mazzetti Bianco Speciale White Condiment or cider vinegar
2 tbsp extra virgin olive oil, plus extra to serve
4 tbsp pistachio kernels
280g jar Cooks’ Ingredients Artichokes in Oil, drained and halved
290g jar pitted Kalamata olives, drained and roughly chopped
75g pack mortadella, in bitesized pieces
½ x 25g pack dill, fronds roughly chopped
150g (drained weight) pack mozzarella, drained

Cook the pasta according to pack instructions. Meanwhile, put the garlic, white condiment or vinegar and oil in a large bowl; whisk together, then season. Toast the pistachios in a dry pan for 2-3 minutes; tip onto a board, let cool, then roughly chop.
Add the artichokes, olives, mortadella and most of the dill to the dressing bowl. When the pasta is ready, drain, then rinse under cold water; drain again. Put in the bowl and toss; season if needed. Put the salad on a platter, tear over the mozzarella and scatter with the pistachios and remaining dill. Drizzle with extra oil.

Typical values per serving (for 4) when made using specific products in recipe