Rotini Salad With Strawberry Vinegarette

• 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

1. Bring pasta to boil, drain, rinse with cold water. In seperate large bowl, mix all pasta and vegetable ingredients to create a medley. Refrigerate.
2. In blender combine all vinegarette ingredients, blend on medium speed until all ingredients puried.
3. 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.

vegetable rotini, head of brocolli, califlower, onion, red bell pepper, red kidney beans, vinegarette, parmesean cheese, tarragon, garlic, black pepper, salt, strawberry preserves, lemon juice, cider vinegar, olive oil, brown sugar

Taken from www.epicurious.com/recipes/member/views/rotini-salad-with-strawberry-vinegarette-1206376 (may not work)