Mushroom pasta salad

Peel carrots, onions and mushrooms and cut into slices or thin rings. Heat 2 tbsp. spoons of olive oil, sauté carrots and onions 1 minutes, then add champignons, vinegar, salt, pepper, herbs and simmer 15 minutes. Remove from the pan, pour 3 tbsp. spoons of olive oil and put in the refrigerator for 12 hours. Boil the pasta in salted water, rinse and cool. Peel the sweet peppers, cut into cubes. Mix the pasta with mushroom sautéing and pepper. Put in a salad bowl, sprinkle with chopped olives, grated cheese, leek rings.