8 oz. penne
8 oz. Ile de France Camembert (1/2 lb.)
1 green pepper
1 yellow pepper
2 preserved tomatoes marinated in olive oil
16 black olives
2 stems of basil
1 Tbsp. lemon juice
2 Tbsp. yogurt
1 Tbsp. olive oil
Coarse salt and pepper
Boil the penne in salted water according to instructions on package. While pasta is boiling, cut the tomatoes into small cubes and put in a salad bowl with their juice and seeds. Add the black olives and finely chopped basil.
Remove the seeds from the peppers and cut into strips. Remove excess oil from preserved tomatoes and dice. Add pepper and preserved tomatoes to the salad bowl.
Rinse pasta with water until cool and then drain. Pour into salad bowl.
In a separate bowl, mix the lemon juice, yogurt and olive oil. Add salt and pepper to taste. Pour dressing over salad and toss gently.
Remove the rind from the Ile de France Camembert and cut into strips. Spread over top of salad just before serving.