Colorful Pasta Salad

1Cook the pasta (700 g) in plenty of salted water until al dente.

2Peel the cucumber (300 g) and carrots (3) and slice them. Blanch the carrot slices for about 2 minutes in hot water.

3Quarter the tomatoes (4) and dice the bell pepper. Halve the tomatoes (4), remove the seeds, scoop out with a teaspoon, and dice the flesh. Remove the seeds from the bell pepper and cut into thin strips.

4Cut the mozzarella into cubes and mix with the vegetables and cheese in a bowl.

5Mix the remaining ingredients into a salad dressing and pour over the salad. Wash the parsley (1 bunch), shake it dry, chop it finely, and sprinkle over the salad.