Deli pasta salad

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• Venisha

  01 February 2011

  Venisha rated and commented on this recipe

  

  I used sunblushed tomatoes instead of sun-dried which worked quite well but quite vinegary! Had it as a main meal but great as a side dish.

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• cookie

  04 February 2011

  cookie commented on this recipe

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

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• PinkRuby

  21 March 2011

  PinkRuby rated and commented on this recipe

  

  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 :-)

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• indichick

  02 April 2011

  indichick rated and commented on this recipe

  

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

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• Venisha

  05 April 2011

  Venisha commented on this recipe

  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.

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• LRademaker

  24 April 2011

  LRademaker rated this recipe

  

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• Alina

  26 April 2011

  Alina rated this recipe

  

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• suzi

  24 June 2011

  suzi rated and commented on this recipe

  

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

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• Susie Q

  26 June 2011

  Susie Q rated and commented on this recipe

  

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

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• MrsB

  27 June 2011

  MrsB rated this recipe

  

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• Gail M H

  31 July 2011

  Gail M H commented on this recipe

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

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• estameralda

  01 August 2011

  estameralda rated and commented on this recipe

  

  I used mozzarella and substituted peas for green beans. I especially enjoyed the dressing!

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• Lorraine

  02 August 2011

  Lorraine rated and commented on this recipe

  

  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.

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• Kay

  07 August 2011

  Kay commented on this recipe

  ***** 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.

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• MsPupsix

  21 February 2012

  MsPupsix rated and commented on this recipe

  

  This becomes one of our family favourates; very easy to cook and delicious.

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• MumBakes

  31 May 2012

  MumBakes rated and commented on this recipe

  

  Great recipe - very popular in our house!

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• sammarie

  03 July 2012

  sammarie rated and commented on this recipe

  

  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...

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• Cottlefish

  14 October 2012

  Cottlefish rated and commented on this recipe

  

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

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• Helen

  24 October 2012

  Helen rated and commented on this recipe

  

  Easy to make. The perfect bring a dish to a summer party! Very tasty.

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• star

  29 January 2013

  star rated and commented on this recipe

  

  Delicious!!!!

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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

Preparation and cooking times

Ready in 20 - 30 minutes

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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