Deli pasta salad

  • 300g farfalle
  • 200g 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
  • Large ball mozzarella
  • Parmesan shavings

Serves 4

Ready in 20 - 30 minutes

  1. COOK THE PASTA: Boil the pasta in salted water for 3 minutes then cover and allow to stand off the heat for a further 8 minutes. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well. Do the same for the peas, unless using frozen in which case boil for 2 minutes then drain and refresh
  2. 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 pulse until smooth but not pureed. Tip into a large salad bowl.
  3. 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 the mozzerella and toss everything together.