Cold Capellini Salad

This Mediterranean-inspired pasta salad is a refreshing prelude to a rich meal.

December 2010 | By Jun Jun de Guzman
Cold Capellini Salad
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at a glance

Main Ingredient

Pasta and Noodles



Preparation Time


Date Published

December 2010

This Mediterranean-inspired pasta salad is a deliciously refreshing prelude to a rich, decadent meal.

Serves 12 to 15  Prep Time 30 minutes  Cooking Time 15 minutes

3/4 kilo fresh plum tomatoes, peeled, seeded, and chopped
1/3 cup coarsely chopped basil leaves
3 tablespoons red wine vinegar
10 black olives, cut into rounds
12 green olives, cut into rounds
2/3 cup canned artichoke hearts (from a 240-gram can), quartered
1/2 cup red bell pepper, cut into thin strips
1 (56-gram) can anchovies, mashed into a paste
450 grams angel hair or capellini pasta, cooked according to package directions and drained well
1/2 cup extra virgin olive oil

Combine tomatoes, basil, red wine vinegar, black and green olives, artichoke hearts, and red bell pepper. Marinate for an hour. Add anchovies and mix well.  

2  In a bowl, place pasta and add enough oil to coat. Toss in tomato mixture. Let stand for 5 minutes before serving.

Make-ahead tip Prepare the tomato mixture up to 1 day in advance. Store in the refrigerator.


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