Italian Pasta Salad

For the pasta salad, cook the pasta in plenty of salted water until al dente and let cool. One by one, cut peppers and then zucchini into bite-sized pieces. Cut mushrooms into quarters.

Sauté vegetables one by one in olive oil until brown. Put everything in a large bowl, mix well. Season with plenty of balsamic vinegar, a little oil (the vegetables are already quite oily after sautéing) and salt (pepper if desired).

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