Thu, May 24 2012

Deli pasta salad

Simple storecupboard 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
Nutrition Information
426 kcalories, protein 19g, carbohydrate 64g, fat 12 g, saturated fat 2g, fibre 6g, salt 1.68 g
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  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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