- Egg free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Combine deli favourites and classic cold cuts with pesto and pasta for a flavour-packed, Italian-inspired meal ready in less than half an hour.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 300g farfalle
- 1/3 cup basil leaves
- 1/4 cup (40g) pine nuts, toasted
- 1/4 cup (20g) finely grated parmesan
- 1 garlic clove, crushed
- 120g pkt Coles Australian Baby Rocket
- 1/2 cup (125ml) olive oil
- 100g thickly sliced ham on the bone from the deli, torn
- 50g slices herb coated salami, chopped
- 100g Danish fetta, coarsely crumbled
- 140g Coles Deli Giant Pitted Kalamata Olives, halved
- 170g Coles Deli Semi Dried Tomatoes with Fresh Basil, coarsely chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) of cooking liquid. Return the pasta to the pan.Step 2
Meanwhile, place the basil, pine nuts, parmesan, garlic and half the rocket in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.Step 3
Add the pesto to the pasta in the pan with the ham, salami, fetta, olive, tomato, reserved cooking liquid and remaining rocket. Gently toss to combine. Divide pasta mixture among serving bowls. Serve immediately.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a skillet with a few drops of olive oil, or leave cold and add some balsamic vinegar and oil for a delicious salad.
Chilli kick: Turn up the heat factor and swap the herb salami for Coles Deli Fennel & Chilli Coated Salami.
Dine alfresco with this antipasto pasta salad recipe
Antipasto and pasta are some of the greatest hits on the Italian menu, so it only makes sense to combine the two classics for a quick and easy flavoursome meal. The word antipasto is derived from Latin, with a direct translation that means ‘before meal’. In Italy, even today, it is the first course of a dinner, consisting of many colours, textures and flavours to excite your appetite (without leaving you feeling full) before the main event. The exact inclusions vary from region to region, but cold meats, cheeses, olives and tomatoes are some of the popular selections.
How to cook antipasto pasta
Also known as bow-tie pasta or butterfly pasta, farfalle (which is the Italian word for butterflies) is the prime pasta shape to pair with your antipasto for this fresh dinner idea. If you’re ever unsure, the general rule is that more delicate sauces should be paired with more delicate shapes, so farfalle is a safe bet for roughly-chopped ingredients like meats and vegetables and is the go-to for a pasta salad thanks to its versatile size and shape. Beware when cooking – it can take a little longer than other varieties due to the pinched centre. If in doubt, just follow the instructions on the packet.
How to serve it as antipasto pasta salad
The components of the traditional appetiser course are chosen for colour, flavour and texture – a little bit of everything to tantalise the tastebuds ahead of the proceeding dishes. The combination of meats and cheese balanced out with the zesty semi-dried tomatoes and kalamata olives in this antipasto pasta makes it a perfect main or standalone meal. Prefer it as a side? Serve it chilled as an antipasto pasta salad instead. There are no strict rules, so you can easily swap out ingredients for your other deli favourites.
Love this recipe?
If you loved this antipasto pasta, try out this Portuguese-style chorizo pasta salad or this prawn primavera pasta salad, too. Looking for a main course to follow? It’s a great starter to serve up before garlic butter steak or some garlic and herb fish.
FAQs
Quick antipasto pasta
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 300g farfalle
- 1/3 cup basil leaves
- 1/4 cup (40g) pine nuts, toasted
- 1/4 cup (20g) finely grated parmesan
- 1 garlic clove, crushed
- 120g pkt Coles Australian Baby Rocket
- 1/2 cup (125ml) olive oil
- 100g thickly sliced ham on the bone from the deli, torn
- 50g slices herb coated salami, chopped
- 100g Danish fetta, coarsely crumbled
- 140g Coles Deli Giant Pitted Kalamata Olives, halved
- 170g Coles Deli Semi Dried Tomatoes with Fresh Basil, coarsely chopped
Description
Combine deli favourites and classic cold cuts with pesto and pasta for a flavour-packed, Italian-inspired meal ready in less than half an hour.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) of cooking liquid. Return the pasta to the pan.Step 2
Meanwhile, place the basil, pine nuts, parmesan, garlic and half the rocket in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.Step 3
Add the pesto to the pasta in the pan with the ham, salami, fetta, olive, tomato, reserved cooking liquid and remaining rocket. Gently toss to combine. Divide pasta mixture among serving bowls. Serve immediately.