Raw Summer Sauce with Mozzarella

From "Pasta Fresca"
Serves 4-6

A bouquet of summer colors and flavors. This is as close as we get to advocating pasta salad. The addition of oregano and red chile pepper accents the sweetness of the summer vegetables. The hot pasta very lightly cooks the small, diced ingredients, releasing flavor and aroma. Tubetti, shaped like short tubes, echo the small dice of the vegetables and fresh cheese.

1 pound ripe tomatoes, cut into small dice
1 yellow pepper, seeds and membranes removed, cut into small dice
2 small zucchini, trimmed and cut into small dice
½ hothouse cucumber, peeled, seeded, and cut into small dice
1 tender carrot, peeled and thinly sliced
1 small red onion, finely diced
1 bunch fresh basil leaves, chopped
Dried oregano to taste
½ teaspoon minced fresh red chile pepper (I used ¼ jalepeno)
Salt
6 tablespoons extra-virgin olive oil
¾ pound fresh mozzarella, diced
Freshly grated Parmesan or Pecorino Romano cheese

Combine the chopped vegetables and the herbs in a serving bowl. Cook the tubetti in abundant boiling salted water until al dente. Drain and transfer to the serving bowl containing the other ingredients. Add the red chile pepper, salt, and olive oil, and toss. Sprinkle with the mozzarella, toss again, and serve with grated cheese on the side.