Roasted Pepper Pasta Salad

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7 ounces (about 1/2 box) multigrain pasta

2 jarred roasted red peppers, drained and patted dry

1 clove garlic, halved

1 tablespoon flaxseed oil

1 tablespoon balsamic vinegar

1/2 cup low-fat plain yogurt

1/4 cup fresh basil leaves

4 cups baby arugula

2 ounces parmesan cheese, shaved

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