Italian salad with SAINT ALBRAY

4 people


240 g of penne, 200 g of SAINT ALBRAY, 4 tomatoes, 1 green pepper, 1 yellow pepper, 2 confits of tomatoes marinated in olive oil, 16 black olives, 2 bunches of basil, 1 spoonful of lemon juice, 2 spoonful of yogurt


Cook the farfalle pasta in salted boiling water according to the instructions on the packaging. Meanwhile, dice the tomatoes, put in a salad bowl with their juice and seeds. Add the black olives and the finely chopped basil. Seed the peppers and cut into strips. Sponge the chopped tomato confit in the salad bowl. Strain the pasta then refresh under running water to cool it down. Pour into a salad bowl. Mix the lemon juice, yogurt and olive oil in a bowl. Add pepper. Pour the dressing over the salad and mix gently. Remove the rind of the SAINT ALBRAY and cut into strips. Put on top of the salad before serving. Recommendation: do not throw out the tomato juice or seeds. they are the soul of this salad! Furthermore, they allow you to achieve a perfectly dressed salad while limiting the oil content. To save time use the smallest shells of pasta which will cook the fastest (twists). Use tinned peppers and pre-packaged lemon juice.