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.
Tip
- 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:
Latest Recipes
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
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- 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.
- Season, to taste, with salt and freshly ground black pepper. Toss well and serve.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Deli Pasta Salad
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.
Leave a Reply