1 c. uncooked rotini
16 oz. pkg. frozen cauliflower, snap peas & carrots or equivalent amount of fresh vegetables
10 oz. frozen cooked shrimp, thawed & drained
1 c. cherry tomato halves
1/3 c. olive oil
1/4 c. tarragon or white wine vinegar
1 tbsp. Dijon mustard
1 tbsp. dried parsley flakes
1 tbsp. dried chives
1/2 tsp. tarragon
1/4 tsp. pepper

Cook rotini, drain and rinse. Combine rotini, vegetables, shrimp and tomatoes. Blend remaining ingredients in a small bowl. Pour over salad mixture, gently mix. Refrigerate at least 1 hour. Makes 7 (1 cup) servings.