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Enjoy one of the recipes featured in a cooking demo for the 2013 Rhubarb Festival!
Place cooked pasta in a large serving bowl. Add the remaining ingredients except the mozzarella balls. Toss with approx. half the Rhubarb Jam Vinaigrette, adding more as needed until coated. Chill for 8 hours or overnight, allowing the flavors to develop. Carefully stir in the mozzarella balls and more dressing as needed just before serving.
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