Summer Pasta Salad with Mozzarella and Artichokes

Cook the penne in plenty of salted water according to package instructions until al dente. Then drain, rinse with cold water, and drain well.

Meanwhile, wash and halve the cherry tomatoes. Clean the mushrooms and cut them into fine slices. Wash the arugula and shake dry. Cut the pickled artichokes and bell peppers into bite-sized pieces, slice the olives into rings. Drain the mozzarella well and cut into small cubes. Combine all prepared ingredients (except the arugula) in a large bowl with the pasta.

For the dressing, peel and finely chop the garlic. Whisk balsamic vinegar, olive oil, salt, pepper, and the chopped garlic into an emulsion. Pour the dressing over the salad, mix everything well, and let it sit in the refrigerator for about an hour. Just before serving, carefully fold in the arugula, taste again, and enjoy.