Curtis Stone's pasta salad with tomatoes, olives and basil

This fresh-tasting pasta salad is packed with veggies for an easy and filling dinner option.



Note: + 10 mins cooling time



  • 1/3 cup (80ml) extra virgin olive oil
  • 1 red capsicum, seeded, thinly sliced
  • 4 garlic cloves, very finely chopped
  • 2 anchovies packed in oil, drained, very finely chopped (optional)
  • 500g vine-ripened cherry tomatoes, halved, divided
  • 1/3 cup chopped flat-leaf parsley, divided
  • 1/4 cup (60ml) red wine vinegar
  • 300g fusilli pasta
  • 1/2 cup basil leaves, torn
  • 1/3 cup (50g) kalamata olives, pitted, coarsely chopped
  • 2 tbs baby capers, drained
  • 1 lemon, zested, juiced
  • 1 tbs extra virgin olive oil, extra



In a large frying pan over medium heat, add the oil, capsicum, garlic, anchovies, if using, and 1 tsp salt. Cook, stirring frequently, for 5 mins, or until capsicum is soft and garlic is lightly toasted. Add half the tomatoes and half the parsley and cook, tossing often, for 1 min. Remove pan from heat and stir in the vinegar. 


Cook the pasta in a large saucepan of boiling water following packet directions or until tender. Drain well. Transfer the pasta to a large serving bowl. Add tomato mixture and gently fold to combine. Set aside for 10 mins, tossing occasionally, to cool slightly.


Add basil, olives, capers, lemon zest, 1 tbs lemon juice, remaining tomatoes and remaining parsley. Drizzle with the extra oil. Season with salt and pepper. Add more lemon juice, if needed. 

Serve with basil leaves

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.