Pasta Salad Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 cup packed fresh basil leaves

1/2 cup fresh packed parsley leaves

1 teaspoon dried basil

1 pound farfalle pasta

1 teaspoon stone ground mustard

1 cup diced sun-dried tomatoes

1 yellow squash, sliced into 1/4-inch thick discs

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1 zucchini squash, sliced into 1/4-inch thick discs

1 teaspoon dried oregano

2 garlic cloves, lightly crushed with the side of a knife blade, and quartered

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