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Deli Pasta Salad

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