INGREDIENTS
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2 cups multi-grain penne pasta, uncooked
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3 tablespoons extra virgin olive oil
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2 tablespoons white balsamic vinegar or white wine vinegar
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2 teaspoons Dijon mustard
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1/2 teaspoon freshly ground black pepper
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1 cup Lindsay® Small California Ripe Pitted Olives
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1 cup halved cherry tomatoes
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1 cup halved yellow cherry tomatoes
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1/2 cup crumbled goat cheese
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1/4 cup chopped mixed fresh herbs such as chives, parsley and basil