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Quick and easy pasta salad

Bowl of Mediterranean tomato and basil pasta salad

Quick and easy pasta salad

Name: Quick and easy pasta salad
Total time: 30 min
Yield: 4
Cuisine: Italian
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

Good Food team

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Serves 4

Easy

Total time: 30 mins

Ready in 20 - 30 minutes

A star rating of 4.7 out of 5.128 ratingsRate

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Make this simple storecupboard pasta salad with sunny Mediterranean-style flavours like sundried tomatoes and basil. Pack it up for lunch the next day.

Dairy-free

Nut-free

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Beach bar special

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal439
fat11g
saturates2g
carbs63g
sugars7g

low
fibre7g

high
protein18g
salt0.98g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

VEGETARIAN OPTION

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

Recipe from Good Food magazine, August 2003

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A star rating of 4.7 out of 5.128 ratings

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