Balsamic pasta salad

Yield: 5 Servings

Measure Ingredient
¼ cup Balsamic vinegar
3 tablespoons Water
1½ teaspoon Olive oil
¼ teaspoon Salt
¼ teaspoon Pepper
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.

Similar recipes