Make this simple storecupboard pasta salad with sunny Mediterranean-style flavours like sundried tomatoes and basil. Pack it up for lunch the next day.
Total time30 mins
Serves 4
300g farfalle (pasta bows)200g frozen peas1 large tomato10 sundried tomatoes in oil2 tbsp olive oil2 tsp white wine vinegar1 garlic clovelarge handful fresh basil leaves85g pack prosciutto or salami
STEP 1COOK 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 2MAKE 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 3TOSS 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.
