Cold Pasta with Summer Vegetables

Method

1. In a pan, heat half a clove of garlic in a little olive oil.
2. Cut the pearl eggplant into slices and add to the pan. Cook briefly.
3. Cut the zucchini into rounds and add to the pan after a few seconds.
4. Clean the small peppers (remove seeds) and add to the pan. Cook until tender but still crunchy.
5. Season the vegetables with salt and pepper.
6. Meanwhile, cut the cherry tomatoes into quarters. Set aside in a large bowl.
7. Cook the pasta in salted boiling water until al dente (follow package instructions, but remove 3 minutes early if it normally takes 11 minutes).
8. Prepare a bowl with ice water.
9. Once the pasta is cooked, transfer it to the ice water to stop cooking. Let it cool briefly.
10. Drain the pasta well.
11. In the bowl with the cherry tomatoes, add the cooked and cooled vegetables, torn basil, oregano, extra virgin olive oil, salt, and pepper. Add the small buffalo mozzarella pieces, torn in half.
12. Add the drained pasta and mix everything together. Adjust seasoning with salt and pepper to taste.