Deli pasta salad

Ready in 20 - 30 minutes

Easy

Serves 4
Simple storecupboard pasta salad with sunny Mediterranean flavours

Nutrition and extra info

Nutrition:

  • kcal426
  • fat12g
  • saturates2g
  • carbs64g
  • sugars0g
  • fibre6g
  • protein19g
  • salt1.68g
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Ingredients

  • 300g farfalle (pasta bows)
  • 200g frozen peas
  • 1 large tomato
    Tomato

    Tomato

    toe-mart-oh

    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

    Prosciutto

    proh-shoo-toe

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

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.

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Comments (60)

aheffron's picture

I tried the Mozzarella version. Absolutely delicious!!

griffinb's picture
5

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
5

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
5

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

pmr747's picture
5

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

mccroft's picture
5

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
5

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
5

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

kasiakoczwara's picture
5

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
5

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
5

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
5

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
5

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
5

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
5

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

lizzafezza's picture
5

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

lgriffin's picture
5

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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