Deli pasta

Deli pasta




  • 150g salami (I used mild Sopresso), sliced
  • 120g roast capsicum, sliced
  • 100g kalamata olives, pitted
  • 2 ripe tomatoes, diced
  • 4 tablespoons tomato pesto (I like Sacla brand)
  • 300g large shell pasta
  • basil leaves, to garnish
  • 4 feta-stuffed peppadews (optional)
  • 2 slices prosciutto (optional)


Heat a non-stick frypan over high heat and cook the salami until crisp. Transfer salami to a plate lined with paper towel. Drain fat from pan. Return salami to pan with capsicum, olives, tomatoes and tomato pesto. Cook over a low heat while the pasta cooks.

Cook pasta in a large pot of boiling water according to packet directions until al dente. Reserve half a cup pasta water. Drain pasta, return to pot and stir through sauce and reserved water.

Serve immediately garnished with basil, peppadews and prosciutto (if using).


  • This is a great quick and easy meal. All the ingredients can be bought at a supermarket deli and require minimal preparation by you (or the kids).
  • If you have any prosciutto left over from the eye fillet recipe, then fry it until crisp, set aside while you prepare the rest and then use strips as a garnish.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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