Cook the fusilli in plenty of boiling salted water until al dente, then drain.
While the pasta cooks, blend a portion of the cherry tomatoes with a drizzle of extra virgin olive oil and the anchovy fillets to create a creamy sauce.
Chop the remaining cherry tomatoes and finely dice the sun-dried tomatoes, olives, and capers to prepare a savory mince.
In a large bowl, combine the blended tomato cream, the raw chopped tomatoes, and the savory mince. Add the cooked fusilli and mix well to combine all the flavors.
Finish the dish with freshly chopped parsley, grated lemon zest, and a final drizzle of extra virgin olive oil. Serve immediately or let it cool for an even tastier cold pasta salad.
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