Pasta salad with mortadella

Ingredients

• 300 gorecchiette
• 30 gpistachios
• 1 clovegarlic
• 50 gParmesan
• 1 bunchfresh basil
• 50 mlolive oil
• 100 gmortadella
• 250 gcherry tomatoes
• 1burrata
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the pasta

   Cook the orecchiette in boiling water until al dente, following the packet instructions. Drain.

2. 2

   Toast the pistachios

   Toast the pistachios in a dry pan.

3. 3

   Make the pesto

   Put the pistachios, garlic, Parmesan, fresh basil and olive oil in a food processor. Blend to a fine pesto, then season with salt and pepper.

4. 4

   Coat the pasta

   Stir the pistachio pesto through the pasta.

5. 5

   Crisp the mortadella

   Heat a dry frying pan over a medium heat and fry the mortadella slices until crisp.

6. 6

   Break into pieces

   Leave the mortadella to drain, then break it into coarse pieces.

7. 7

   Halve the tomatoes

   Cut the cherry tomatoes in half.

8. 8

   Combine the salad

   Mix the tomatoes and mortadella into the pasta.

9. 9

   Add the burrata

   Spoon the pasta salad into deep bowls and divide the burrata between them.

What is pasta salad with mortadella?

Pasta salad is a flexible dish enjoyed in many forms, particularly when the weather is warm. This version brings together Italian-inspired ingredients: orecchiette, mortadella, burrata and a pesto made with pistachios.

The small pasta shapes catch the pesto, while crisp meat and juicy tomatoes add contrast. Burrata goes on at the end, so its soft, creamy centre stays distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 28g protein, 56g carbs, 39g fat.

The pasta supplies most of the carbohydrates, while olive oil, pistachios, mortadella and burrata contribute much of the fat. Parmesan, mortadella and burrata provide protein as well. Balance the plate with a generous green salad or extra vegetables alongside.

Why orecchiette works

Shape matters: orecchiette have a shallow, curved surface that holds onto the thick pistachio pesto. Cook them just until al dente so they keep their bite when mixed and served.

Making the pistachio pesto

Toast the nuts: a dry pan warms the pistachios and brings out their aroma. Keep them moving and take them off the heat once they smell fragrant.

Blend the ingredients: combine the nuts with garlic, Parmesan, basil and olive oil until the mixture is fine. Season at the end, since the cheese is already savoury.

Getting crisp mortadella

Use a dry pan over medium heat to crisp the mortadella without adding extra oil. Give the slices room to brown, then drain them before breaking them into pieces so they remain crisp when mixed in.

Balancing the textures

Mix the pesto into the pasta before adding the tomatoes and mortadella, which helps coat the orecchiette evenly. Halved tomatoes contribute juicy freshness, while the mortadella provides a crisp, savoury contrast.

Add the burrata only after portioning the salad. Tear or divide it over the bowls so each serving gets some creamy cheese.

Serving and timing

The full recipe takes about 20 minutes, with the pasta cooking while you toast the nuts and prepare the pesto. Serve the salad as soon as it is assembled for the best contrast between warm pasta, crisp mortadella and cool burrata.

It works as a meal on its own or alongside a simple green salad. If making components ahead, keep the pesto and cooked pasta separate until you are ready to combine them.

Recipe notes & tips

• Reserve a little pasta water before draining if you want to loosen the pesto as you mix it in.
• Toast the pistachios in a single layer so they brown evenly.
• Let the mortadella drain briefly after frying to help it stay crisp.
• Season the pesto after blending and taste before adding more salt.
• Wait until serving to top the pasta with burrata.

Variations

• Add rocket: fold a handful through just before serving for a peppery note.
• Use another pasta shape: choose a short shape with ridges or curves to hold the pesto.
• Add lemon: grate in a little zest for a brighter flavour.
• Swap the nuts: use toasted almonds in place of pistachios for a different pesto.
• Serve it chilled: cool the pasta before mixing for a more traditional cold salad.

Common mistakes to avoid

• Overcooking the pasta: cook it only to al dente so it holds its shape in the salad.
• Burning the pistachios: toast over moderate heat and stir them often.
• Adding too much salt early: season after blending because Parmesan and mortadella are already savoury.
• Crowding the frying pan: cook the mortadella in batches if needed so it crisps rather than steams.
• Mixing in burrata too soon: add it to the bowls at the end to keep its creamy texture intact.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. The mortadella will soften, and the burrata is best eaten fresh; if possible, store it separately. Serve chilled or let the salad come towards room temperature, rather than reheating it with the burrata.

Frequently asked questions