Colorful pasta salad

Ingredients for 4 servings:

• 1 serving of tomato sauce with rosemary (from the database)
• ½ bell pepper(s), red
• ½ zucchini
• 1 tbsp olive oil
• 400 fusilli
• Salt
• 1 handful of green olives, pitted
• 1 onion(s), red
• 1 bell pepper(s), yellow
• 100 g arugula
• 100 g mini mozzarella
• black pepper, freshly ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Peel and wash half a red bell pepper, and cut into thin strips. Also peel and wash the zucchini and thinly slice it. Heat 1 tablespoon of olive oil in a grill pan. Add the bell pepper and zucchini and grill until cooked through. Season with salt and pepper. Remove from the pan and chop finely. Place a bowl on the kitchen scales, set the scales to 0, add the vegetables, and make up to 400g with the tomato sauce. Cook the fusilli pasta in a large pot in plenty of salted water according to the package instructions until al dente. Meanwhile, halve the olives. Peel and halve the onion, and cut into thin wedges. Peel, deseed, wash, and dice the bell peppers. Wash the arugula thoroughly, remove the stems, and spin the leaves dry. Drain the mozzarella balls in a sieve. Drain the pasta, let it drain briefly, and then immediately mix with the tomato sauce. Mix in the olives, onion, and bell pepper. Lightly fold in the arugula and mozzarella balls. Season with a little salt and pepper and serve lukewarm.