Balsamic pasta salad
5 Servings
Ingredients
| Quantity | 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) |
Directions
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.