Cook the pasta in salted water according to the package directions. Wash and trim the cherry tomatoes and bell peppers, cut them into small cubes, and place them in a salad bowl.
2.
For the marinade, mix olive oil, vinegar, finely chopped basil leaves, and a little lemon juice, then season with salt and pepper to taste.
3.
Drain the pasta and let it cool. Mix it well with the vegetables, then toss with the dressing and let it sit for about five minutes. Arrange on plates and sprinkle with arugula and Parmesan.
