Quick Italian Pasta Salad

This easy pasta salad combines farfalle, peas, sundried tomatoes, and prosciutto in a tangy tomato-basil dressing for a fresh, flavorful meal that's perfect for beginners.

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Prep Time 10

Cook Time 20

Total Time 30

Cuisine Italian

Servings

Ingredients

300 grams farfalle pasta (the cute bow-tie shapes)
200 grams frozen peas
1 large tomato
10 sundried tomatoes (stored in oil)
2 tbsp olive oil
2 tsp white wine vinegar
1 garlic clove
A generous handful of fresh basil leaves
85 grams prosciutto or salami (whichever you prefer)

Instructions

Cook the Pasta and Peas

Bring a large pot of salted water to a boil.
Add the farfalle pasta and cook for 8 minutes.
Toss in the frozen peas and continue boiling for another 2 minutes until both the pasta and peas are tender.
Pour the pasta and peas into a colander. Rinse them under cold water to cool them down, then let them drain thoroughly.

Prepare the Dressing

Roughly chop the large tomato.
In a food processor, combine the chopped tomato, half of the sundried tomatoes, olive oil, white wine vinegar, garlic clove, and about 8 basil leaves. Season with salt and freshly ground pepper.
Blend until smooth.
Transfer the dressing to a large salad bowl.

Assemble the Salad

Add the cooled pasta and peas to the bowl with the dressing.
Roughly slice the remaining sundried tomatoes and add them to the salad.
Tear the remaining basil leaves and add them as well.
Tear the prosciutto or salami into bite-sized pieces and mix them into the salad.
Gently toss everything together until well combined.
Serve immediately, and if you can, enjoy it outside for a refreshing meal!