PREPARATION:
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Bring a large kettle of salted water to a simmer, then prepare the pasta according to the instructions on the package until al dente. Drain and rinsing the pasta under cool water will halt the cooking process. This will ensure that the linguine in the salad remains firm and does not become soft.
2nd Step
Prepare the vegetables by dicing the cherry tomatoes, cucumber, red and green bell peppers, red onion, and black olives while the pasta cools.
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Preparing the dressing In a separate basin, thoroughly combine the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Adjust the seasoning to your liking by adding additional salt or honey.
4th Step
Mix the ingredients together: Combine the chilled pasta with the diced vegetables in a basin. Pour the dressing over the pasta and vegetables and stir gently to ensure that the vinaigrette is distributed uniformly.
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Finish the salad by sprinkling it with feta cheese crumbles, fresh basil leaves, and chopped parsley. These ingredients will infuse the meal with a blast of acidic and herbaceous tastes, enhancing its overall flavor.
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