Deli pasta salad

Deli pasta salad

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(67 ratings)

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, questions and tips

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gailmhollinshead
31st Jul, 2011
Made this last week and it went down really well. Was lovely to add some lemon zest for a bit of a tang.
susanna0195
26th Jun, 2011
4.05
This is very moorish and great to pick at on hot sunny days or to liven up a dull one!
suzannebrennan
24th Jun, 2011
5.05
we all love this - have made it loads of times and is always delicious!
nishababy77
5th Apr, 2011
2.05
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
2nd Apr, 2011
4.05
Left out the vinegar and had warm with a bit more bacon, sprinkle of cheese on top, YUM!
pinkruby
21st Mar, 2011
5.05
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
4th Feb, 2011
5.05
I make the vegetarian version of this a lot for buffets and it always goes down very well. Lovely flavours.
nishababy77
1st Feb, 2011
2.05
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.
melanjoy
11th Oct, 2010
5.05
I made the veggie version for 2 buffets and it was loved by everyone. I didn't alter the recipe at all, it was full of flavour.
angiegough81
28th Sep, 2010
5.05
My new favourite work lunch. I use black pepper salami but other than that don't change anything.

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