Saturday, 27 April 2013

Deli pasta salad

This is a good recipe to bear in mind for the summer, which is hopefully not too far away now. It's a good one for picnics or bbq's. Made in advance it can be refrigerated until ready to eat. Double or triple the recipe to feed a crowd and replace the prosciutto with mozzarella for a vegetarian option.

serves 4
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

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.

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