Summer Vegetable Salad with Mozzarella | Refreshing Pasta Dish

Cook the penne pasta in plenty of salted water according to the instructions on the package. Drain, rinse with cold water, then let it drain thoroughly.

Wash the cherry tomatoes and cut them in half. Clean and slice the button mushrooms. Wash the arugula and spin it dry. Cut the artichokes and peppers into smaller pieces, and slice the olives. Drain and dice the mozzarella. Place all prepared ingredients, except for the arugula, into a large bowl and mix.

Peel and finely chop the garlic. Prepare a dressing from balsamic vinegar, olive oil, salt, pepper, and garlic. Pour it over the salad, mix thoroughly, then let it rest in the refrigerator for about 1 hour. Before serving, gently mix in the arugula, taste, and season additionally if necessary.