Cold Pasta with grilled vegetables and mozzarella

Boiled the pasta in plenty of boiling, salted water; scola al dente, rinfrescala under the tap and drag it larger on a tray covered with a towel to drain. Arrostisci peppers, clean and cut it into pieces. Slice the Eggplant and Zucchini, then pass the slices on the hot grill. Collects in a pasta salad, pieces of grilled vegetables bell pepper, cut into chunks, plenty of chopped fresh basil, tomatoes cut themselves to pieces and the mozzarella. Add a clove of garlic, half a teaspoon of grated ginger, salt, pepper and about 80 g of olive oil. Finally add the pitted black olives. Mix the dough and let it stand for 2 hours before serving.