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Pasta Salad with Salami, Roquefort & Black Olives

BBQ Time!

Pasta Salad with Salami, Roquefort & Black Olives

Oh my lovely sis has only done it again – this lovely Pasta Salad with Salami, Roquefort & Black Olives is delicious! We had it as part of a BBQ and would be great just as launch in the garden. Kathy served it with BBQ Chinese Pork and new potatoes – yum!

Kathy used Pasta Bows – actually called Farfalle.  Farfalle are a type of pasta/noodle commonly known as bow-tie pasta. The name is derived from the Italian word farfalla (butterfly). The ‘e’ at the end of the word is the Italian feminine plural ending, making the meaning of the word “butterflies” Any pasta shape would work – but these look so pretty!

 

.Pasta Salad with Salami, Roquefort & Black Olives

It’s so easy and so different. The blue cheese is mild and with the Salami and Black Olives its really good! Add the freshly chopped herbs and it really makes this salad zing!

I think it would also be good with a few garden peas? Anyway have a go and see what you think. With this amazing weather we all need a few extra recipes and dishes up our sleeves for Alfresco dining!

Go on have a go at this Pasta Salad with Salami, Roquefort & Black Olives and let me know how you get on?! I do so love to get your comments

Big love Clare & Kathy xx

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Ingredients

Serves 2 as a lunch or at least 4 as a BBQ side dish

  • 100g small pasta shapes (pasta bows)
  • 1 red pepper, cored, seeded & chopped
  • 2 tomatoes, skinned & chopped
  • 100g Italian salami, rinded & diced
  • Few black olives – pitted
  • 50g Roquefort cheese, softened
  • 2 tablespoons of olive oil
  • 2 tablespoons mayonnaise
  • 2 teaspoons white wine vinegar
  • Freshly ground black pepper
  • To garnish 1 tablespoon finely chopped herbs – we used parsley, rosemary and mint

Preparation Method

  1. Cook the pasta in boiling salted water for 15-20 minutes until tender, drain throughly.
  2. Put the pasta in a bowl with the pepper, tomatoes, salami & olives, mix well & set aside.
  3. Mash the softened cheese in a separate bowl, then gradually work in the oil, mayonnaise & wine vinegar, add pepper to taste.
  4. Fold the cheese dressing into the pasta salad until all the ingredients are well coated, then turn into a serving bowl & sprinkle with the chopped herbs.
  5. Chill in the fridge for at least 30 minutes, can be made well ahead of time.
  6. Tastes better if you take it out of the fridge for at least 15 minutes before serving.

Enjoy!

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