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Cook until al dente, then drain the pasta
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Pepperoncini: This particular salad is usually served with the whole pepperoncini
Ingredients: 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 garlic clove, minced Freshly ground black pepper to taste A pinch of salt substitute (optional) Instructions: In a small bowl, whisk together the vinegar, mustard, and minced garlic
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