Cold pasta with mackerel, tomatoes, capers and olives

A fresh, flavourful make-ahead pasta. I served as a complete meal with plenty of mackerel; making ahead lets flavours develop.
INGREDIENTS FOR 2 PEOPLE
180 g pasta
1 jar mackerel fillets
15 cherry tomatoes
2 tablespoons Taggiasca olives
2 tablespoons desalted capers
Basil and oregano
Extra virgin olive oil
Salt and pepper

I cook pasta al dente in plenty of salted water.

I drain and spread on a towel to dry.

I wash and finely dice tomatoes.

I put with pitted olives drained of oil in a bowl.

I add some whole capers.

Then drained, flaked mackerel.

I blend remaining capers, basil, fresh oregano and ground pepper.

I add plenty of oil.

I blend to a sauce.

I gently dress pasta, check salt and add oil if needed.