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Ingredients
  • subheading: DITALINI PASTA SALAD:
  • 8 ounces Ditalini pasta, al dente
  • 1 tablespoon olive oil
  • ¾ cup celery, about 3 stalks, sliced thin
  • ¾ cup red bell pepper, 1 large bell pepper, diced small
  • ¾ cup sweet onion, diced small
  • ¾ cup cucumber, remove core, dice small
  • ½ cup mozzarella pearl, slice in half
  • 3 hard boiled eggs, chopped small
  • ½ avocado, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • subheading: DRESSING:
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • ¼ cup cane sugar
  • 2 teaspoons Dijon mustard
  • subheading: EQUIPMENT:
  • pasta pot
  • colander
  • 2 mixing bowls
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