Penne au blé complet en salade


400 grams of Benhamadi Extra Whole Wheat Penne
600 g tomatoes
150 grams of mozzarella
1-tablespoon olive oil
A few basil leaves
A handful of black olives.
Salt and Pepper


  1. Peel the tomatoes and place them in a colander with a little coarse salt, let them drain.
  2. Meanwhile, cook pasta in boiling salted water according to directions written on the pack.
  3. When cooked, pass the pasta in a colander, shaking to remove the steam.
  4. Pour the penne pasta in a bowl and drizzle 3 to 4 tablespoons of olive oil.
  5. Cut the mozzarella, the tomatoes, mix everything in a salad bowl, and garnish with basil leaves and olives.