Colorful Pasta Salad

1.Cook the pasta in plenty of salted water until al dente.

2.Peel the cucumber and carrots and slice them. Blanch the carrot slices for about 2 minutes in hot water.

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

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

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