Deli pasta salad

Ready in 20 - 30 minutes


Serves 4
Simple storecupboard pasta salad with sunny Mediterranean flavours

Nutrition and extra info


  • kcal426
  • fat12g
  • saturates2g
  • carbs64g
  • sugars0g
  • fibre6g
  • protein19g
  • salt1.68g
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  • 300g farfalle (pasta bows)
  • 200g frozen peas
  • 1 large tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 10 sundried tomatoes in oil
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp white wine vinegar
  • 1 garlic clove
  • large handful fresh basil leaves
  • 85g pack prosciutto or salami



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…


  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.

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Comments (60)

aheffron's picture

I tried the Mozzarella version. Absolutely delicious!!

griffinb's picture

a total winner at the bbq we went to y'day. i didnt put anything in the blender. i chopped sun dried toms and added to a drained tin of tomatoes. as its the season for fresh peas i used those instead of frozen. it was delicious and i'll deffo make this again : )

hattiechambers's picture

Delicious. I used both salami and mozarella and used sun blush tomatoes instead of sun-dried. Lots of compliments.

gintonic's picture

I thought this was great. Next time I would halve the peas as I found the ration of pea to pasta a bit much. I am also thinking about just making up the dressing and giving away as presents in nice bottles/kilner jars. This was absolutely fantastic.

marysiau's picture

One of the best pasta salads I've ever eaten! Absolutely delicious!

pmr747's picture

Did it for a BBQ yesterday and everyone loved it. Excellent and very simple to knock up

mccroft's picture

Really nice. Added olives and made my own sundried tomato's and used fresh peas from the allotment. Will be making this again.

18leagues's picture

I used serrano ham instead, and as not a big fan of peas substituted for some diced cucumber. Delicious and easy to make.

kasiakoczwara's picture

Lovely! We' ve had it for picnic lunch! Went down well with focaccia-home made!!! :)))

kasiakoczwara's picture

Lovely! We' ve had it for picnic lunch! Went down well with focaccia-home made!!! :)))

convention's picture

very easy & quick to prepare, I didnt like the prosciutto, will probably make a vegetarian one next time.

cowanv's picture

I made this as the salad to go with an Easter Sunday Bar B Q. It was delicious and also looked great and I will do this again. It was all eaten which is always a good sign!

sooziemonz's picture

I loved this recipe, I needed something cold that was quick and easy but still had the 'yum yum' factor and this certainly has it!

sweetandsour's picture

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.

bethocallaghan's picture

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.

jmistovski's picture

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

ballywalter's picture

Excellent recipe, full of flavour and very tomatoey!

notmum's picture

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

lizzafezza's picture

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

lgriffin's picture

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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