(Pasta salad, Capri-style - Our recipe)

pasta salad, caprese-style - the image shows short pasta dressed with fresh tomatoes, black olives, mozzarella and basil

350 g (12 oz) short pasta (fusilli or penne)
7 ripe but firm tomatoes, peeled and cubed
85 g (3 oz) black olives, stoned
4 fillets of anchovies, chopped
2 tablespoons dried or fresh chives
1 1/2 mozzarella cheese, cubed or 20 cherry mozzarella cheese
12 leaves of fresh basil
6 tablespoons extra virgin olive oil

Time:
preparation: 15 minutes
cooking: about 20 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 427 (kCal) - 1784 (kJ)
Protein: 13.7 (g)
Total fat: 19.7 (g)
Total carbohydrate: 51.7 (g)
Sugars: 8.0 (g)

Bring to the boil abundant salted water and cook pasta according to the instructions on the package.
Meanwhile prepare the dressing. Put all the ingredients in a large bowl and stir.
Cook pasta "al dente", drain it in the colander and run under cold water in order to stop the cooking. Add pasta to the mixture and stir well. Let chill at least 2 hours before serving but bring back to room temperature to serve.