This pasta salad recipe is perfect for a picnic or outdoor gathering. Bring it to a large barbecue to feed and please a large crowd. Just don't tell them about the secret (but flavor-boosting) ingredient.
Heat the olive oil in a skillet over medium heat. When the oil is hot, add in the anchovy filets and cook for about 5 minutes, breaking them apart with a wooden spoon. Add the garlic and sun-dried tomatoes and cook for another 3 minutes. Place the cooked pasta in a large bowl. Pour the sun-dried tomato mixture over the pasta and stir to combine. Add in the black olives, parsley, and black pepper. Mix and refrigerate until ready to serve.