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1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 teaspoons country-style grainy mustard
1 pound cooked ditalini pasta
1/2 cup diced roasted red peppers (from water-packed jar)
1/4 cup chopped fresh basil leaves
Salt and ground black pepper
2 cups small mozzarella balls
Copyright 2006, Robin Miller, All Rights Reserved
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