350g pasta, “Shells” type

400g red and yellow bell peppers

2 small courgettes

150g small mozzarellla balls

100g cherry tomatoes

100g small mushrooms in oil

aromatic herbs (basil, mint, thyme, oregano)

2 cloves of garlic

salt

Balsamic Vinegar of Modena PGI

Cook the pasta in abundant salted water, leaving it “al dente”.

Spread it on an oven-dish to cool.

Wash the bell peppers, cut them into wedges, eliminate the seeds and cut them into chunks. Slice the courgettes into rounds. Dress the vegetables with a dribble of oil and a pinch of salt and grill them, turning them over many times.

Cut the cherry tomatoes in half, put all the vegetables in a bowl, add plenty of aromatic herbs and a sliced clove of garlic. Dress with oil, Balsamic Vinegar of Modena PGI, salt and a pinch of chili pepper.

Drain the small mozzarella balls, add them to the vegetables.

Drain the mushrooms and add them to the other ingredients and the past, then stir gently.

Leave to rest for 10 minutes before serving.