Cook pasta in boiling water until
tender, drain, rinse under cold water and drain again. Place pasta in large bowl. Add oil, toss well. Bring large pan of water to the
boil. Add vegetables, count to 30,
drain. Rinse under cold water, drain
again. Add to pasta. Toast almonds on an oven tray at
180C for 5 minutes, cool. Combine oil, lemon juice, mustard
and tarragon, add to salad with almonds. Refrigerate 2 hours before
serving.