Deli pasta salad

Deli pasta salad

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(52 ratings)

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Cooking time

Ready in 20 - 30 minutes

Skill level

Easy

Servings

Serves 4

Simple storecupboard pasta salad with sunny Mediterranean flavours

Nutrition and extra info

Nutrition 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

  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.

Recipe from Good Food magazine, August 2003

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Comments

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Miles C's picture
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Delicious...!

fayfumbs's picture
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This was lovely and will become a regular in our house

mellie11's picture
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This recipe really shows the difference between chucking together what you've got into a pasta salad and putting something together that balances well! It's lovely and light with pretty colours. The only expensive ingredient (I used prosciutto) goes a really long way. Guests were pleased with this one.

cookielady's picture

The dressing is wonderful, I've never been able to figure out how to make a nice light tomatoey pasta salad and so this is exactly what I was looking for. Replaced the peas and salami with mushrooms and feta cheese, amazing.

bimbobaby's picture
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Delicious!!!!

helenptaylor's picture
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Easy to make. The perfect bring a dish to a summer party! Very tasty.

cottlefish's picture
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Made this as a nice vegetarian dish for a barbecue - great flavours! Really, surprisingly dynamic.

sammarie's picture
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Delicious! I served this cold at a BBQ and it went down really well. I'm making it again tonight and will add some broad beans...

parent-kitchen's picture
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Great recipe - very popular in our house!

mspupsix's picture
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This becomes one of our family favourates; very easy to cook and delicious.

kaysimpson's picture

*****
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.

lorrsmac's picture
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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.

estameralda's picture
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I used mozzarella and substituted peas for green beans. I especially enjoyed the dressing!

gailmhollinshead's picture

Made this last week and it went down really well. Was lovely to add some lemon zest for a bit of a tang.

susanna0195's picture
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This is very moorish and great to pick at on hot sunny days or to liven up a dull one!

suzannebrennan's picture
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we all love this - have made it loads of times and is always delicious!

nishababy77's picture
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This was quite nice although slightly acidic tasting due to the tomatoes and vinegar but something i'd try again. Would add less pasta though, so that the flavour could be tasted more clearly. I did it without the prosciutto and it was good.

indichick's picture
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Left out the vinegar and had warm with a bit more bacon, sprinkle of cheese on top, YUM!

pinkruby's picture
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Absolutely divine!!!! Can't believe something so easy and simple to make can taste so delicious. I used smoked salmon and olives and it was gr8. Will definitely be making this again and again and again :-)

melanjoy's picture
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I make the vegetarian version of this a lot for buffets and it always goes down very well. Lovely flavours.

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