Deli pasta salad

Deli pasta salad

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(92 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

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

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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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.
chefdicko
16th Sep, 2010
4.05
not normaly a big fan of this kind of thing but this was very nice and was good as a pack up for work
Foodmonster2
14th Sep, 2010
4.05
I found it a little bland the first time round ( I have only made the veggie version with mozarella). The second time I whizzed together more garlic, sundried tomatoes and a large handful of basil. Also added some red pesto to the mix and some black olives. End result - very delicious!
rhianthomas1984
8th Sep, 2010
4.05
Really tasty and so quick to make. My only complaint was i found the garlic a little strong (probably because it was raw) so i may try cooking it before adding it to the dressing next time. Would definately be a great addition to a summer bbq and can't wait to make again.
chefdicko
5th Aug, 2010
4.05
very nice i added a red chilli to the dressing worked a treat
enzyme
31st Jul, 2010
Used my own sundried tomatoes and used spicy salami. excellent!
legood
24th Jun, 2010
Delicious!! I've made this several times as the kids love it. I leave out the peas and add some roasted peppers and olives too...yum!

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