Deli pasta salad

Deli pasta salad

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(67 ratings)

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, questions and tips

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13th Jan, 2014
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.
29th Jan, 2013
24th Oct, 2012
Easy to make. The perfect bring a dish to a summer party! Very tasty.
14th Oct, 2012
Made this as a nice vegetarian dish for a barbecue - great flavours! Really, surprisingly dynamic.
3rd Jul, 2012
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...
31st May, 2012
Great recipe - very popular in our house!
21st Feb, 2012
This becomes one of our family favourates; very easy to cook and delicious.
7th Aug, 2011
***** 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.
2nd Aug, 2011
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.
1st Aug, 2011
I used mozzarella and substituted peas for green beans. I especially enjoyed the dressing!


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