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1 box (16 ounces) Fusilli pasta
1/2 cup Kalamata olives cut in halves
1 and 1/2 cups yellow and orange bell pepper, diced
1 cup cherry tomatoes, cut in halves
1/2 cup celery, sliced in half moons
1/2 red onion, finely diced
1/2 cup chopped fresh basil
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
1/3 cup olive oil
1/3 cup red wine vinegar
Cook the pasta according to package directions.
Combine dressing ingredients.
Combine salad ingredients.
Pour dressing over the salad and mix.
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