Deli pasta salad

Deli pasta salad

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(89 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 a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…


  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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5th Jan, 2020
Just a beautiful pasta dish! It has now become my daughter's favourite pasta meal. Fresh, tasty and so easy (just cook the pasta and whizz the ingredients together.) I add mozeralla pearls on top. It goes beautifully with the bruschetta recipe on this site. I find the more chilled the pasta the better the taste.
6th Apr, 2019
Made this for a family picnic everyone loved it
dutes8080's picture
25th May, 2018
This is a salad we have returned to time and time again over the years ........ particularly in the BBQ season. It is quick, simple, adaptable to your own style and best of all it tastes fabulous. I'd endorse KPcb125's comment about the oil from the tomatoes. It gives the salad a really increased depth of flavour
15th Jul, 2017
Have made this a few times this summer and everyone has liked it ! I substitute a mozzarella ball for the prosciutto for myself as I don't eat meat. I also add a few black olives if I have them. I use the oil out of the sundried tomatoes rather than extra olive oil. Definitely recommend this one.
13th May, 2017
Really simple and tasty. Will definitely make again
15th Apr, 2017
Absolutey loved this dish - had it many times for lunch in work and many colleagues tried it and now make it themselves.
Frances Claire
31st Jul, 2016
Very tasty and quick to make. I used smoked salmon instead of ham, and next time I think I will use a smaller garlic clove since it was a little too strong for me!
13th May, 2016
I absolutely loved this recipe!! I used a bit of olive oil the sundried tomatoes came in for more flavour. I also finely grated parmesan cheese on salad when serving - it was amazing! Husband loved it too!! He couldn't stop eating it!!
michelle_30's picture
20th Jun, 2015
Quick and easy to make, the vinegar taste was a bit overpowering so added 1/2 teaspoon of sugar to balance this so next time will just use half the amount of vinegar but otherwise very tasty. Will try with feta cheese instead of the ham next time
13th May, 2015
I wanted a different lunch alternative for work so I cooked up a batch of this, divided it into a couple of old takeaway tubs and left it to chill in the fridge. I have to say it was delicious. I added both salami and prosciutto which worked very well. I expect it would be just as delicious served hot. Next time I will add some mozzarella I think.


1st Aug, 2019
Can you freeze the dressing? I have some fresh tomatoes to use up, and this would make pack lunches even easier!
goodfoodteam's picture
3rd Aug, 2019
Thanks for your question. For best results we don't recommend freezing the dressing, however if you're keen to - we'd suggest making it without the basil and then once defrosted, whizz it up again with the basil too, to bring it back together.
24th May, 2016
Is their an alternative to prosciutto or salami as I don't eat Pork?
Laura H's picture
Laura H
13th Jul, 2019
Use oil from your subdued tomatoes, but if they came in a jar with garlic don’t add the garlic clove as it gets quite garlicky!
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