Deli Pasta Salad
A vibrant and flavorful dish perfect for warm days, this pasta salad combines tender farfalle and sweet peas with a luscious tomato and sun-dried tomato dressing. Tossed with fresh basil leaves and savory prosciutto or salami, this salad is a delightful blend of textures and flavors that will have you dreaming of picnics in the sun.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 426 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.68 milligram of sodium
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