Deli pasta salad

Contains pork – recipe is for non-Muslims only

Simple storecupboard pasta salad with sunny Mediterranean flavours

  • Ready in 20 - 30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 426
  • fat 12g
  • saturates 2g
  • carbs 64g
  • sugars 0g
  • fibre 6g
  • protein 19g
  • salt 1.68g

Ingredients

  • 300g farfalle (pasta bows)
  • 200g frozen peas
  • 1 large tomato
  • 10 sundried tomatoes in oil
  • 2 tbsp olive oil
  • 2 tsp white wine vinegar
  • 1 garlic clove
  • large handful fresh basil leaves
  • 85g pack prosciutto or salami

Tip

Vegetarian option
For a meat-free version use mozzarella instead of prosciutto.

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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