Cook the pasta in boiling salted water according to the instructions on the packet. Then pour into a sieve, quench well, drain and allow to cool. In the meantime clean, wash and coarsely dice the peppers.
Heat 2 tablespoons of oil in a large frying pan, fry the peppers well while turning them. Season with salt and pepper, take out and let cool down.
For the vinaigrette, mix vinegar, salt, pepper and sugar. Fold in 4 tablespoons of oil. Pour the mozzarella into a sieve and drain well. Clean and wash the rocket and drain well. Wash basil, shake dry, pluck leaves from the stalks and cut finely.
Mix the pasta, peppers, rocket, basil and mozzarella. Fold in vinaigrette and pesto. Arrange on plates.