Dressing:Mix well with a hand blender and season garlic, parsley, parmesan and anchovies with olive oil, lemon juice, balsamic vinegar, salt and pepper.
Boil penne al dente, let cool and place in a salad bowl. Roast pine nuts without fat in a frying pan and on a plate
allow to cool. Core red and green peppers and cut into strips, give them into the salad bowl. Wash green salads, tear into bite-size pieces and
enter into the salad bowl. Add olives and pine nuts and mix all with the dressing.