(Pasta salad, Capri-style - Our recipe)

Time: preparation: 15 minutes ......... cooking: about 10 minutes 350 g (12 oz) short pasta (fusilli or penne) 7 ripe but firm tomatoes, peeled and cubed 85 g (3 oz) black olives, stoned 3 fillets of anchovies, chopped 4 tablespoons dried or fresh chives 2 mozzarella cheese, cubed or 20 cherry     mozzarella 12 leaves of fresh basil 12 tablespoons extra virgin olive oil easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Bring to the boil abundant salted water and cook pasta according 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 its 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.

Note
This dish can be prepared in advance. It's very tasty in summer but it can be served in a buffet too.

What's the right wine?
Our suggestion is: Fiano di Avellino (white wine from Campania - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".