Easy Pasta Salad with Salami, Roquefort & Olives

A delightful easy & filling Pasta Salad with Salami, Roquefort & Olives

Course Salad

Cuisine English

Keyword Pasta, Roquefort, Salad, salami

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 460kcal

100 g small pasta shapes pasta bows
1 red pepper cored, seeded & chopped
2 to Cherry Tomatoes skinned & chopped
100 g Italian salami rinded & diced
Few black olives - pitted
50 g 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

Cook the pasta in boiling salted water for 15-20 minutes until tender, drain throughly
Put the pasta in a bowl with the pepper, tomatoes, salami & olives, mix well & set aside
Mash the softened cheese in a separate bowl, then gradually work in the oil, mayonnaise & wine vinegar, add pepper to taste.
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.
Chill in the fridge for at least 30 minutes, can be made well ahead of time.
Tastes better if you take it out of the fridge for at least 15 minutes before serving.

*** All nutritional information is approximate and intended as a guide