Deli pasta salad

A simple pasta salad with bright Mediterranean flavours; a great light lunch or dinner option.

  • 30 mins cooking
  • Serves 6
  • Print


Deli pasta salad
  • 500 gram large radiatore (spiral) pasta
  • 150 gram drained chargrilled eggplant, chopped
  • 150 gram drained chargrilled capsicum, chopped
  • 150 gram semi-dried tomatoes
  • 150 gram sliced salami, cut into strips
  • 1/3 cup small fresh basil leaves
Pesto dressing
  • 1 cup (250ml) bottled italian dressing
  • 2 tablespoon basil pesto


Deli pasta salad
  • 1
    Cook the pasta in a large pan of boiling water, uncovered, until it is just tender. Drain the pasta, then rinse it under cold water. Just before serving, combine the pasta with the remaining ingredients and pesto dressing in a large bowl. Gently toss the pasta mixture until lightly combined.
  • 2
    For the pesto dressing, combine the dressing and pesto in a jar and shake well.


Any short pasta of your choice can be used. The vegetables in this recipe are available from most delicatessens, or bottled in supermarkets.

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