This easy Pasta salad recipe is a great way to switch up your meals this week. Lemony, fresh and full of colour, you've got yourself a family dinner hit.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 10 mins cooling time
+ 10 mins cooling time
Ingredients
⅓ 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)
⅓ cup (50g) Kalamata olives, pitted, coarsely chopped
2 tbs baby capers, drained
1 lemon, zested, juiced
1 tbs extra virgin olive oil, extra
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
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.
Step 2
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.
Step 3
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.
