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.