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Healthy Italian Pasta Salad Ingredients 6 ounces uncooked short pasta (like rotini) 10 ounces cherry tomatoes cut in half (about 2 cups) 2/3 cup jarred roasted red pepper diced (or 1 fresh red bell pepper) 1 large green bell pepper seeded and chopped 1/2 cup sliced olives 4 ounces turkey pepperoni sliced in quarters (use 1 can chickpeas to keep it vegetarian) 4 ounces fresh mini mozzarella cheese balls (I use the pearls) FOR THE DRESSING 3 tbsp reserved pasta water 1 2/3 tbsp extra virgin olive oil (thats 1 tbsp + 2 tsp) 2 tbsp red wine vinegar 2 tsp dijon mustard 1 tsp Italian seasoning 1/2-1 tsp kosher salt* black pepper to taste 1/2 tsp red pepper flakes (optional if you like some heat) Instructions Boil pasta according to package directions

generally any party after 4pm requiring a polished look

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Ingredients 2 lbs russet potatoes quartered 2 tablespoons olive oil 3 cloves garlic minced Salt and pepper to taste Dressing: 1/4 cup mayonnaise 1/4 cup sour cream 3 tablespoons minced fresh chives 2 teaspoons onion powder 1/4 cup grated Parmesan cheese Salt and pepper to taste Instructions On a baking sheet, toss potatoes with olive oil, garlic, and salt and pepper to taste