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. Pick over, wash, and spin dry the arugula. Cut the artichokes and bell pepper into bite-sized pieces, and slice the olives into rings. Drain the Zottarella and cut it into small cubes. Gently mix all prepared ingredients (except the arugula) in a large bowl.

For the dressing, peel and finely chop the garlic. Whisk the chopped garlic with balsamic vinegar, olive oil, and a pinch of salt (and a little pepper, if desired) to form a vinaigrette. Pour the dressing over the salad, mix everything well, and let it sit for about 1 hour. Shortly before serving, gently fold in the arugula, taste again, and enjoy.