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 optionFor a meat-free version use mozzarella instead of prosciutto.
Method
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.
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.
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.