Deli pasta salad
Cooking time
Ready in 20 - 30 minutesSkill level
EasyServings
Serves 4Simple storecupboard pasta salad with sunny Mediterranean flavours
Nutrition and extra info
Nutrition
- kcalories
- 426
- protein
- 19g
- carbs
- 64g
- fat
- 12g
- saturates
- 2g
- fibre
- 6g
- sugar
- 0g
- salt
- 1.68g
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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Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, August 2003
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Comments, questions and tips
Comments
*****
Fab made as an alternative to sandwiches for lunch - didn't have any sun dried tomatoes so used roasted peppers instead added half a chopped red onion and some Mozarella that needed using up. also didn't have parma ham but had bresaola so used that instead.
Tasted delicious will definately make again as its easy to adapt to whatever needs using up in the fridge.
I'm torn between giving 3 or 4 stars. The flavours are gorgeous; really fresh with nice creamy flavours of the tomatoes, garlic and olive oil, the sun-dried tomatoes add the depth and the saltiness of the prosciutto all linger beautifully with a nice pinot grigio BUT the textures put me off. Maybe I overcooked the pasta, maybe I didn't chop the sun-dried tomatoes finely enough but the dish just seemed too slimey and chewy for me.