Deli Pasta Salad

This deli pasta salad recipe is another one from a small selection of pasta salad recipes that appeared in the July 2018 Olive Magazine.   It's a delicious pasta salad that is full of fresh, salty, savoury and sweet flavours that compliment each other really well.   It's also very quick and easy to make, perfect to enjoy for lunch or serve at a buffet, at a BBQ or to take on a picnic.

Tips

• This deli pasta salad recipe is easily adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:

• pasta dishes
• side dishes
• snacks

Ingredients

• 200g dried farfalle
• 2 tbsp olive oil
• 1 tbsp sherry vinegar
• 6 slices salami, cut into strips
• 2 roasted red peppers from a jar, sliced
• 8 green olives, sliced
• 1 small jar of drained artichoke hearts or artichoke antipasti
• 6 sun-dried tomatoes, chopped
• small bunch of fresh flat-leaf parsley, chopped
• 0.5 red onion, finely chopped
• salt and freshly ground black pepper

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Instructions

1. Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
2. Put the cookedpasta in a serving bowl, then add the 2 tbsp of olive oil, 1 tbsp of sherry vinegar, the salami, red peppers, olives, artichokes, sun-dried tomatoes, parsley and red onion. 
3. Season, to taste, with salt and freshly ground black pepper. Toss well and serve.

Deli Pasta Salad

Deborah

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Course Lunch, Salad, Side Dish, Snack

Cuisine Italian

Servings 4 people

Ingredients

  

• 200g dried farfalle
• 2 tbsp olive oil
• 1 tbsp sherry vinegar
• 6 slices salami cut into strips
• 2 roasted red peppers from a jar sliced
• 8 green olives sliced
• 1 small jar of drained artichoke hearts or artichoke antipasti
• 6 sun-dried tomatoes chopped
• small bunch of fresh flat-leaf parsley chopped
• 0.5 red onion finely chopped
• salt and freshly ground black pepper

Instructions

 

• Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
• Put the cooked pasta in a serving bowl, then add the 2 tbsp of olive oil, 1 tbsp of sherry vinegar, the salami, red peppers, olives, artichokes, sun-dried tomatoes, parsley and red onion.
• Season, to taste, with salt and freshly ground black pepper. Toss well and serve.

Notes

• This deli pasta salad recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

• pasta dishes
• side dishes
• snacks

Keyword barbecue, BBQ, buffet, deli, pasta salad, picnic, sharing food