Cook the Rosini al dente in salted water according to the instructions on the packet. Deseed and dice the peppers. Finely dice the onion and garlic, chop the herbs.
Whisk together the onion, garlic, herbs, vinegar, oil, mustard, 1 tsp. salt and some pepper. Roast the seeds without fat. Drain the risoni, rinse and leave to drain. Mix the peppers, pasta and roasted seeds with the dressing. Serve the salad in bowls.