Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "9da77c4435674c139cfe903f3f7ae641",
    "updated": "2025-04-25T13:57:12.520Z",
    "title": "Mediterranean pasta salad",
    "subtitle": "A delightful pasta salad inspired by mediterranean flavors.",
    "description": "To create a delicious pasta salad, it's essential to balance the ingredients and include just the right amount of savory flavor. I prefer a Mediterranean twist, incorporating marinated artichoke hearts, capers, and olives for an extra burst of flavor. A creamy vinaigrette with a hint of lemon zest ties everything together beautifully. This salad is perfect for picnics, summer dinners, or any occasion. For a heartier dish, you can add chicken, or choose chickpeas for a vegan alternative. For additional greens, consider mixing in some baby arugula.",
    "ingredients": [
      {
        "section": "Ingredients",
        "ingredients": [
          "short gluten-free pasta",
          "marinated artichoke hearts, quartered",
          "diced red bell pepper",
          "sliced black olives",
          "fresh sliced mushrooms",
          "capers, drained",
          "finely minced yellow  or red onion ",
          "diced cooked chicken  or chickpeas, drained and rinsed ",
          "diced tomatoes",
          "chopped fresh basil",
          "chopped fresh parsley",
          "salt and freshly ground pepper",
          "garlic, finely minced, pressed,  or smashed ",
          "rice vinegar",
          "dijon mustard, vegan soy-free mayonnaise,  or rice milk mayonnaise ",
          "extra virgin olive oil",
          "freshly grated lemon zest"
        ]
      }
    ],
    "instructions": [
      "1. Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions, making sure not to overcook it. Drain the pasta without rinsing it. Spread it out on a baking tray to cool.",
      "2. In a large bowl, combine the artichoke hearts, bell pepper, olives, mushrooms, and capers. Gently fold in the onion. Add the chicken and tomatoes, then toss again. Sprinkle in the basil and parsley, then season with salt and pepper.",
      "3. In a small bowl, mix together the garlic, rice vinegar, mustard, and a pinch of salt and pepper. Gradually drizzle in the extra virgin olive oil while whisking until the mixture is creamy and well emulsified. Whisk in the lemon zest.",
      "4. Add the cooled pasta to the artichoke and chicken mixture, pour in the dressing, toss everything together, and adjust seasoning with salt and pepper to taste. Serve the salad at room temperature or chilled."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]