Deli pasta salad

Deli pasta salad

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(91 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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bethocallaghan
27th Aug, 2008
5.05
I didn't have any sun dried tomatoes so just used some sundried tomato paste. I think I used too much garlic - I always use more than the recipe states as I'm a bit of a garlic fiend but as the garlic is raw in this recipe you don't need so much. I also had some goats cheese in the fridge so used that but don't think it was well suited to the garlic.
jmistovski
5th Aug, 2008
5.05
delicious! i didn't use the sundried tomatoes but used normal tomatoes and added black olives. divine!
ballywalter
28th May, 2008
Excellent recipe, full of flavour and very tomatoey!
notmum
26th May, 2008
5.05
Made the vegetarian version and ate it warm it was still yummy!
lizzafezza
31st Mar, 2008
5.05
Delicious, always a winner a BBQs and also great for picnics or lunch boxes.
lgriffin
26th Nov, 2007
5.05
Although not a vetetarian I always make the veg version - delicious, and popular with all the family. Good as a light supper or served as a side dish at a BBQ. Full of flavour.

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