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Pasta Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 ounces fusilli pasta, cooked, drained and cooled*

2 red bell peppers, cored, seeded and quartered

1/2 cup balsamic vinaigrette*

6 ounces fresh mozzarella, cut into bite-size chunks*

2 cups baby spinach leaves

1 cup grape tomatoes, halved

1 to 2 tablespoons extra virgin olive oil*

1 small red onion, thinly sliced

2 tablespoons chopped basil

2 to 3 yellow squash or zucchini, cut on the diagonal into 1/2-inch slices

Salt and pepper to taste

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