To make an excellent cold pasta salad, it is important to cook the pasta according to the instructions given on the packet, but then it must be cooled by laying it out flat on large plates.
In a pan with hot oil, brown the chopped garlic and add the well washed mushrooms cut into small pieces. As soon as they are cooked, add the squares of pepper and complete the cooking time. Season with salt and pepper and add the finely diced tomatoes. Embellish the sauce with strips of courgette flowers, roughly chopped herbs, walnut halves, capers and the cooked, finely cut red beets and leave to cool. Cook the pasta in boiling, salted water following the instructions on the packet and drain when it is “al dente”. Cool well and then dress with the cold sauce. Garnish the dish with torn basil leaves and serve.