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Cold pasta salad with turkey and Florina red peppers

preperation 15΄ Preparation
cup Cooking
hat easy Difficulty
dish 4 Portions

MISKO Spaghettini No10 Whole Wheat

500 g MISKO Spaghettini No10 Whole Wheat

200 g smoked turkey, cubed

4 roasted Florina red peppers, sliced into strips

¼ bunch of parsley, finely chopped

½ bunch fresh basil, finely chopped

50 g pistachios from Aegina Island, crushed

3 tbsp. red wine vinegar

1 clove of garlic, grated

½ tbsp. honey

olive oil


freshly ground pepper

materials METHOD

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35g salt and the MISKO Spaghettini No10 Whole Wheat. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and rinse under cold water. Allow to drain.

In a bowl, whisk 6 tbsp. olive oil, the vinegar, garlic, honey, salt and freshly ground pepper.

Add the boiled pasta, Florina red peppers, parsley and basil and mix gently to combine ingredients.

Serve the pasta salad immediately or cold from the fridge, sprinkling it with crushed Aegina pistachios.

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