Pasta, Roquefort and salami salad

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 10
Servings 4
Time 10 minutes


  • 175
    dried pasta
  • 90
    balsamic dressing (see recipe)
  • 400
    flageolet or haricot beans, drained and rinsed
  • 30
    sour cream
  • rocket or salad leaves
  • 125
    thinly sliced salami
  • 75
    Roquefort cheese, crumbled
  • 50
    walnuts, roughly chopped
  • salt and freshly ground pepper
  • fresh Parmesan shavings


10 minutes
1. Cook the pasta in boiling salted water until al dente. Drain and rinse. Place in a large bowl and toss with a little of the balsamic dressing. 2. Toss the beans into the pasta. Stir the sour cream into the remaining dressing and add to the pasta and beans. Add the rocket or salad leaves. 3. To serve, spoon the salad on to 4 plates. Lay the salami on top and sprinkle with the Roquefort cheese and walnuts. Season with salt and pepper and sprinkle the Parmesan shavings over the top.

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