Pasta Salad With Roasted Red Peppers And Basil With White Balsamic Dressing Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
586
FAT
72%
CHOL
64%
SOD
28%

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Ingredients for 4 servings

1/4 cup chopped fresh basil leaves

2 tablespoons olive oil

1 pound cooked ditalini pasta

2 teaspoons country-style grainy mustard

1/2 cup diced roasted red peppers (from water-packed jar)

Salt and ground black pepper

2 cups small mozzarella balls

1/4 cup white balsamic vinegar

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