Deli Counter Pasta Salad

This easy pasta salad gets better the longer it is in the fridge, and is packed with fresh tomatoes, marinated vegetables and salty strips of salami.

📝 Ingredients

• 200 g (7 oz) fusilli pasta
• sea salt
• 1 tbsp extra virgin olive oil
• 2 tsp white wine vinegar
• 140 g (5 oz) fresh tomatoes
• 70 g (2 1/2 oz) mixed roasted peppers, packed in oil
• 70 g (2 1/2 oz) roasted aubergine slices, packed in oil
• 60 g (2 oz) semi-dried tomatoes, packed in oil
• 50 g (1 3/4 oz) salami
• large handful fresh basil

👨‍🍳 Instructions

1. 1Cook the pasta in salted water as per the packets instructions. You want the pasta slightly softer than you would for a regular pasta dish, because pasta firms up as it cools and softer pasta will absorb the dressing in the pasta salad better.
2. 2In the bottom of a large bowl whisk together the extra virgin olive oil, white wine vinegar and 1/2 tsp of salt.
3. 3Finely chop the tomatoes and add them to the bowl, followed by the roasted peppers, aubergine slices and semi-dried tomatoes, cut into bite size pieces.
4. 4Drain the pasta and briefly run it under the cold tap, just to wash off any excess starch – you want the pasta to still be warm, as warm pasta will also absorb the dressing better!
5. 5Stir the pasta into the dressing until it is well coated. Leave to cool, stirring occasionally.
6. 6Meanwhile, cut the salami into strips and roughly chop the basil. Stir both into the room temperature pasta salad, and season to taste with a little more salt, if needed.