Wash the rocket salad and cut in half the cherry tomatoes.
Cut the bell peppers into cubes. Wash and finely slice the fennel and the spring onion.
Mix the fennel and the bell peppers in a bowl, season with lemon juice, 2 tbs of olive oil, salt and pepper and let them marinate for a while.
At the same time boil the Penne tricolori in plenty of salted boiling water. We recommend using 1 litre of water for every 100 g of pasta.
Drain al dente, put in a tray and cool down at room temperature, drizzling with a little of extra virgin olive oil.
When the pasta is cold, add the marinated vegetables, the tomatoes and the rocket.
Season with a little of olive oil and salt and pepper if necessary.
Sprinkle with cubes of mozzarella on top and serve.
For a stronger taste replace mozzarella with crumbled stilton.