Most Italian pasta salad recipes are either drowning in store-bought dressing or so bland you forget you even ate them. But not this one. Oh no, this zesty Italian pasta salad is here to change the game with crispy fried zucchini (because everything’s better fried), rich and savory mortadella, and a tangy marinade that gives it a serious flavor boost.
I first made this for a summer picnic, thinking it would just be a “nice side.” Fast forward an hour, and people were literally hovering over the bowl, trying to sneak second (okay, third) servings. Safe to say, it’s now my go-to summer garden pasta salad for potlucks, BBQs, and anytime I want to impress people with minimal effort.
So, if you’re looking for a cold Italian pasta salad that actually delivers on taste (and doesn’t feel like a sad afterthought), this is it. Serve it up and watch it disappear!
Pasta Salad with Marinated Zucchini and Mortadella
Equipment
- Large pot
- Knife
- Cutting board
- Mixing bowls
- Slotted spoon
- Large skillet
- Paper towels
Ingredients
- 12 ounces fusilli or rotini pasta
- 4 large zucchini or 6 small zucchini
- 2 cloves garlic thickly sliced
- 3 tablespoons white vinegar
- ¼ cup fresh mint leaves chopped
- 3 tablespoons extra virgin olive oil plus extra for pasta
- Salt to taste
- 8 ounces mortadella cut into cubes
- 4 ounces sharp provolone cheese shaved
- Vegetable oil for frying
- Black pepper to taste
- ¼ cup reserved pasta water optional
Instructions
- Fry the Zucchini: Slice the zucchini into thin rounds. Heat vegetable oil in a large skillet over medium-high heat. Fry the zucchini in batches until golden brown. Remove with a slotted spoon and drain on paper towels.4 large zucchini or 6 small zucchini, Vegetable oil
- Marinate the Zucchini: In a mixing bowl, combine olive oil, vinegar, thick-sliced garlic, and chopped mint. Add the fried zucchini, season with salt, and stir to coat. Let sit for 30-40 minutes, stirring occasionally.2 cloves garlic, 3 tablespoons white vinegar, ¼ cup fresh mint leaves, 3 tablespoons extra virgin olive oil, Salt
- Cook the Pasta: Boil salted water in a large pot and cook the pasta according to the package instructions. Reserve ¼ cup of the pasta water, then drain the pasta and rinse under cold water to stop cooking. Drizzle with olive oil to prevent sticking.12 ounces fusilli or rotini pasta
- Assemble the Salad: In a large serving bowl, mix the pasta with the marinated zucchini, removing the garlic slices if desired. Stir in the cubed mortadella. Gradually add the marinade, using the reserved pasta water if needed for consistency.8 ounces mortadella, ¼ cup reserved pasta water
- Finish and Serve: Top with black pepper and shaved provolone cheese. Serve immediately or refrigerate for later. For a fun party presentation, serve in small cups for a bite-sized appetizer twist!Black pepper, 4 ounces sharp provolone cheese
Pasta Salad with Marinated Zucchini and Mortadella—Because Basic Pasta Salad is Boring
Alright, so you’re making this zesty Italian pasta salad and want to make sure it turns out chef’s kiss perfect? I’ve made this enough times to know what works, what doesn’t, and how to fix things when (inevitably) someone messes it up. So here’s your unfiltered guide to making this dish a winner every single time.
🛑 First, Don’t Even Think About…
- Skipping the marinating time. Yes, I see you. You’re impatient. But trust me, that zucchini needs its beauty rest in the vinegar and mint to really shine. Give it at least 30 minutes (longer is even better).
- Using pre-chopped garlic. No, just no. That stuff tastes like sadness. Get a fresh clove, slice it thick, and remove it later if you must.
- Overcooking the pasta. Mushy pasta in a cold salad? Disgusting. Al dente or bust.
🔥 Pro-Level Tricks (Because You’re Fancy Now)
- Let’s talk frying: The oil has to be HOT. If your zucchini just sits there soaking up oil like a sad sponge, you didn’t wait long enough. Drop in a test piece—if it doesn’t sizzle immediately, wait.
- Want an extra punch? Add a splash of the zucchini marinade to the pasta, but don’t go overboard, or you’ll have a vinegar explosion.
- Mortadella not your thing? First of all, why? But okay, fine—swap it with salami, prosciutto, or cubed pancetta.
- Provolone too sharp? Try fresh mozzarella pearls for a creamier vibe. Or go rogue with Parmesan shavings.
⚡ Ingredient Swaps (Because Life Happens)
- No fresh mint? Basil works. Oregano? Meh, in a pinch. But let’s be real—just buy the mint.
- Fusilli or rotini not available? Any short pasta will do. But please, for the love of food, no spaghetti.
- No white vinegar? Apple cider vinegar or even lemon juice will do the trick.
💡 Serving Secrets for Maximum Praise
- Make it ahead—this thing actually gets better after chilling for a bit. Just don’t add the cheese until serving, unless you enjoy sad, rubbery bites.
- Want to make it look fancy? Serve in small cups for an appetizer-style twist. Because somehow, tiny portions always impress people.
- Leftovers? Toss them on a bed of arugula with a drizzle of balsamic glaze for a next-level lunch.
Now go forth and make the best pasta salad anyone’s ever had. And if someone asks for the recipe, just smile and say, “Oh, it’s a little something I threw together.” 😉
