500 g fusilli or penne pasta
4 coloured bell peppers, diced
1 tablespoon extra virgin olive oil
1 package of cherry tomatoes, cut in half
For the Italian salad dressing: 3 tblsp. extra virgin olive oil
2 tblsp. white wine vinegar
4 French shallots, finely chopped
¾ cup of Parmigiano Reggiano cheese or fresh mozzarella
Season with salt, pepper and a pinch of fresh basil to taste