3 c. cooked orzo (pasta)
1 (15 oz.) can kidney beans, drained & rinsed
1 lg. bunch broccoli flowerettes, cut in sm. pieces, stems in sm. pieces

Blanch 2 minutes in boiling water; drain, run cold water over broccoli. 1/2 lb. mushrooms, sliced thin 1 green pepper, cut in strips 4-6 scallions, sliced thin

DRESSING:

1/4 c. olive oil
2 tbsp. lemon juice
3 tbsp. vinegar
2 lg. cloves garlic, crushed
1 tsp. dry mustard
3/4 tsp. tarragon
1/2 tsp. salt
1/2 tsp. pepper

In a large bowl combine all salad ingredients. In a jar combine all dressing ingredients. Cover jar and shake well. Pour over pasta and vegetable mixture, toss thoroughly. Refrigerate until serving time.