Summer Vegetable Salad with Zottarella

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

Meanwhile, wash and halve the cherry tomatoes. Clean the mushrooms and cut them into fine slices. Sort, wash, and shake dry the arugula. Cut the pickled artichokes and bell peppers into bite-sized pieces, and slice the olives into rings. Drain the Zottarella and dice it.

Gently mix all prepared ingredients (except the arugula) in a large bowl.