Deli pasta salad

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Good Food

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Recipe by Good Food

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1. COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
2. MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
3. TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.

Vegetarian option

For a meat-free version use mozzarella instead of prosciutto.

426 kcalories, protein 19g, carbohydrate 64g, fat 12 g, saturated fat 2g, fibre 6g, salt 1.68 g

'This was very, very easy and quick to make. It had lovely fresh flavours and the sauce was not overpowering - the peas gave substance and added flavour. I served it with warm ciabatta, Italian leaf salad and a glass of red wine.'

Latest comments and suggestions

• lgriffin

  26 November 2007

  lgriffin rated and commented on this recipe

  

  Although not a vetetarian I always make the veg version - delicious, and popular with all the family. Good as a light supper or served as a side dish at a BBQ. Full of flavour.

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• Lynsey

  31 March 2008

  Lynsey rated and commented on this recipe

  

  Delicious, always a winner a BBQs and also great for picnics or lunch boxes.

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• sally

  26 May 2008

  sally rated and commented on this recipe

  

  Made the vegetarian version and ate it warm it was still yummy!

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• Sandra

  28 May 2008

  Sandra commented on this recipe

  Excellent recipe, full of flavour and very tomatoey!

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• Chantal

  18 July 2008

  Chantal rated this recipe

  

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• Food Glorious Food

  05 August 2008

  Food Glorious Food rated and commented on this recipe

  

  delicious! i didn't use the sundried tomatoes but used normal tomatoes and added black olives. divine!

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• Beth

  27 August 2008

  Beth rated and commented on this recipe

  

  I didn't have any sun dried tomatoes so just used some sundried tomato paste. I think I used too much garlic - I always use more than the recipe states as I'm a bit of a garlic fiend but as the garlic is raw in this recipe you don't need so much. I also had some goats cheese in the fridge so used that but don't think it was well suited to the garlic.

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• Katja

  30 October 2008

  Katja rated this recipe

  

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• Jo H

  13 November 2008

  Jo H rated and commented on this recipe

  

  I am a fan of salads especially during the hot summer days as I live on a Mediterranean island. This recipe was a hit from the first time I made it. What makes it really special is the unusual dressing, full of flavour.

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Ingredients

• 300g farfalle (pasta bows)
• 200g frozen peas
• 1 large tomato
• 10 sundried tomatoes in oil
• 2 tbsp olive oil
• 2 tsp white wine vinegar
• 1 garlic clove
• large handful fresh basil leaves
• 85g pack prosciutto or salami

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 300g farfalle (pasta bows)
• 200g frozen peas
• 1 large tomato
• 10 sundried tomatoes in oil
• 2 tbsp olive oil
• 2 tsp white wine vinegar
• 1 garlic clove
• large handful fresh basil leaves
• 85g pack prosciutto or salami

426 kcalories, protein 19g, carbohydrate 64g, fat 12 g, saturated fat 2g, fibre 6g, salt 1.68 g

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