Ingredients
1 12 oz bag of vegetable rotini
1 head of brocolli (diced)
1 head of califlower (diced)
1 medium onion (diced)
1 red bell pepper (diced)
2 cans red kidney beans (drained)
Vinegarette
1/2 cup grated parmesean cheese
2 tbsp tarragon
2 cloves fresh crushed garlic
1 tsp black pepper
1 tsp salt
1 jar strawberry preserves
1/2 cup fresh lemon juice
1 cup cider vinegar
1-1/2 cup olive oil
3/4 cup dark brown sugar
Preparation
Bring pasta to boil, drain, rinse with cold water. In seperate large bowl, mix all pasta and vegetable ingredients to create a medley. Refrigerate.
In blender combine all vinegarette ingredients, blend on medium speed until all ingredients puried.
Remove vegetables from refrigerator add approximately 2 cups of the vinegarette or more to taste. Refrigerate one hour and serve. Use remaining vingarette on future salads or pastas.
