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1 lb rotini
1 1/3 c olive oil
2/3 c red wine vinegar
4 cloves garlic, crushed
1 tsp dry basil (or 3 tsp fresh, minced)
1 tsp dry tarragon (or 3 tsp fresh, minced)
2 tsp Dijon mustard
1/2 tsp pepper
2 jars (6 oz each) marinated artichokes with juice
1 1/2 c broccoli florets, blanched
1 1/2 c snow peas or sugar snap peas, blanched and coarsely chopped
1/2 c slivered almonds
6 oz can sliced black olives
1/2 c grated Parmesan cheese
*You may add other vegerables or chopped chicken, if desired.
Cook rotini as directed on package and drain well.
Blend or shake together oil, vinegar, garlic, basil, tarragon, mustard, and pepper.
Add to hot pasta and toss.
Add remaining ingredients and toss.
Serve warm or chilled.
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