Pasta salad with mortadella

Name: Pasta salad with mortadella
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 5 l Vegetable broth (instant); 500 g Noodles (e.g. penne); 500 g cherry tomatoes; 2 packages (each 125 g drained weight) Mozzarella; 6 discs italienische Mortadella (approx. 25 g); 2-3 Garlic cloves; 1 Onion; 1 collar Parsley; 1/2 bunch Basil; 8 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1-2 TEASPOONS Sugar; 4-5 Tbsp Olive oil; 100 g black olives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

5 l Vegetable broth (instant)
500 g Noodles (e.g. penne)
500 g cherry tomatoes
2 packages (each 125 g drained weight) Mozzarella
6 discs italienische Mortadella (approx. 25 g)
2-3 Garlic cloves
1 Onion
1 collar Parsley
1/2 bunch Basil
8 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1-2 TEASPOONS Sugar
4-5 Tbsp Olive oil
100 g black olives

Directions

1
Bring the vegetable stock to the boil, add the noodles, bring to the boil again and cook for about 10 minutes. Then drain, collect 50 ml of stock and put aside for the vinaigrette. Rinse pasta with cold water, drain well and let cool.
2
In the meantime clean, wash and quarter the tomatoes as desired. Drain and dice the mozzarella. Roll up mortadella and cut into small rolls. Peel garlic and chop finely. Peel and finely chop the onion.
3
Wash parsley, dab dry and chop finely. Wash basil, dab dry, put some leaves aside for garnishing. Cut remaining leaves into strips. Mix vinegar, stock, onion, garlic, parsley, half of the basil strips, salt, pepper and sugar.
4
Add oil. Mix the pasta, tomatoes, olives, mozzarella and mortadella. Pour the vinaigrette over the pasta and let it stand for about 1 hour. Serve the salad on a plate sprinkled with remaining basil strips and garnished with basil leaves.