- Bring a pan of salted water to the boil.
- Cook the pasta for 10 minutes, until al dente.
- Drain and transfer to a bowl.
- Add two-thirds of the vinaigrette and keep aside to cool.
- Boil the peas in lightly salted water until almost cooked and drain.
- Add the peas to the pasta.
- Combine the capsicum, onion, cucumber, cheese, olives and anchovies.
- Add the remaining vinaigrette, toss, and set aside.
- When the pasta is cool, add the diced vegetables and herbs.