Lunchbox recipe for 4 people, takes only 20 mins; recipe has farfalle, frozen pea, tomato, sundried tomato, olive oil, white wine vinegar, garlic clove, basil leaf and prosciutto.
Deli pasta salad
Course: Lunchbox
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 1 garlic clove
- Basil Leaf: large handful fresh basil leaves
- Olive Oil: 2 tbsp olive oil
- Tomato: 1 large tomato
- Farfalle: 300g farfalle (pasta bows)
- Frozen Pea: 200g frozen peas
- Sundried Tomato: 10 sundried tomatoes in oil
- White Wine Vinegar: 2 tsp white wine vinegar
- Prosciutto: 85g pack prosciutto or salami
Directions
- 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.
