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Pasta Salad with Marinated Zucchini and Mortadella

This pasta salad is what happens when crispy fried zucchini meets tangy vinegar, fresh mint, and savory mortadella in a flavor-packed summer dish. It’s easy to make, can be prepped ahead, and will impress at any picnic, potluck, or casual dinner—because who doesn’t love a good excuse to eat mortadella?
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Prep Time 35 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4

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