Deli Pasta Salad
Simple store cupboard pasta salad with sunny Mediterranean flavours.
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.