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Penne pasta salad with vegetables and turkey

preperation 10΄ Preparation
cup 10΄ Cooking
hat easy Difficulty
dish 4 Portions


500 g MISKO Penne

80 ml olive oil

3 tbsp. apple cider vinegar

1 tbsp. mild mustard

1 tsp. honey

2 cloves of garlic, grated

1 bunch basil leaves, finely chopped

1 orange pepper, sliced into strips

1 yellow pepper, sliced into strips

1 onion, finely chopped

12 cherry tomatoes cut in half

250 g smoked turkey, cubed

100 g almonds, roasted, crushed


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 35 g salt and the MISKO Penne. Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the pasta and rinse under cold water. Leave them aside.

In a bowl, mix together the olive oil, apple cider vinegar, mustard, honey, garlic, salt and freshly ground pepper to taste.

Add the basil, the peppers, onion, cherry tomatoes, the pasta and turkey and mix gently.

Sprinkle with the roasted almonds. Serve the salad at room temperature or refrigerated.

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