Cut the pepper into julienne, clean it, fry it in a non-stick pan.
Once it is ready, put it in a bowl, add the taggiascheolives. Separately, cook the pasta in boiling water and, once cooked, drain and cool it under cold water; add the pasta to the bowl with the peppers.
Cut the roast turkey into julienne, chop some basil and add it to the other ingredients; season with a bit of salt, a drizzle of oil and pepper.
