Artichoke, mortadella & pistachio pasta salad

Name: Artichoke, mortadella & pistachio pasta salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 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 pack mozzarella, drained weight, drained

A classic barbecue accompaniment, brought bang up to date.

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Serves4 as a side
CourseSide
Prepare15 mins
Cook15 mins
Total time30 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 pack mozzarella, drained weight, drained

Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, put the garlic, white condiment or vinegar and 2 tbsp oil in a large bowl and whisk until emulsified; season. Toast the pistachios in a dry pan for 2-3 minutes. Tip onto a board then, once cool enough to handle, roughly chop.
Add the artichokes, olives, mortadella and most of the dill to the dressing bowl. When the pasta is cooked, drain through a colander, then rinse under cold water to cool. Tip into the salad bowl and toss to combine; season if needed. Arrange the salad on a serving platter, then tear over the mozzarella. Scatter over the chopped pistachios and remaining dill. Drizzle with a little extra oil and serve.