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Penne with Capsicum, Olives and Anchovies

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Published under: Salad


  • Penne Pasta – 300 gms
  • Grain Mustard Vinaigrette – 3/4 cup
  • Peas – 3/4 cup
  • Capsicum – 1 cup, diced
  • Salad Onion – 1/2 cup, diced
  • Cucumber – 1/2 cup, diced
  • Cheese – 1/2 cup, diced
  • Kalamata Olives – 1/4 cup, sliced
  • Anchovy Fillets – 4, chopped
  • Parsley – 3 tblsp, finely chopped


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

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