1. Preheat the oven to 200 C. Line a baking pan with foil. Coat the bell peppers with some olive oil and place them on the baking sheet. Put the baking sheet in the oven and allow the bell peppers to roast for 40 minutes. Keep rotating them halfway through the baking process. Once the skin is charred on all sides and the bell peppers are soft, remove from the oven. You could also roast bell pepper on the gas, like you roast eggplants. Then set aside to cool. Peel the skin off and chop into thin strips.
2. Cook the pasta in a large pot of boiling salted water, according to the directions on the package. Drain well and allow it to cool.
3. Put the pasta in a bowl and add tomatoes (you can boil the tomatoes for that extra grilled touch in the pasta salad), black olives, mozzarella along with the chopped and roasted bell peppers.
4. For the dressing, put the balsamic vinegar with olive oil, garlic, salt and pepper into a food processor and blend until it is almost smooth. You can also whisk by hand.
5. Pour the dressing over the pasta, add parmesan, parsley and mix well.
6. Serve immediately or cover it with a plastic wrap, refrigerate and serve later.

Enjoy your meal!