Yield: 5 Servings
|¼ cup||Balsamic vinegar|
|1½ teaspoon||Olive oil|
|1 large||Garlic clove, minced|
|½ cup||Small broccoli flowerets|
|½ cup||Small cauliflower flowerets|
|½ cup||Julienned carrots|
|½ cup||Julienned red bell pepper|
|4 cups||Cooked bow-tie pasta, cooked without salt or fat|
|2 tablespoons||Fresh basil, thinly sliced|
|¼ cup||Grated Asiago cheese (1 oz)|
Combine vinegar, water, oil, salt, pepper and garlic in a jar; cover tightly, and shake vigorously. Set aside. Drop broccoli, cauliflower and carrot into a large saucepan of boiling water; cook 30 seconds.
Drain. Pour cold water over vegetables; drain. Combine drained vegetables, bell pepper, pasta, basil and cheese in a large bowl. Add vinegar mixture, and toss gently. Cover and chill.
Calories: 199 (15% from fat); Protein: 7.7 g; Fat: 3⅖ g (sat: 1⅒ g; mono: 1⅖ g; poly: ½ g); Carbohydrate: 34.3 g; Fiber: 2.9 g; Cholesterol: 3 mg; Iron: 2 mg; Sodium: 203 mg; Calcium: 81 mg.
Source: Cooking Light magazine, May, 1994.