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.