Recipe - Balsamic Pasta Salad

One fourth cup Balsamic vinegar
3 tablespoon Water
1 One half teaspoon Olive oil
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 Clove (large) Garlic; minced
One half cup Small broccoli flowerets
One half cup Small cauliflower flowerets
One half cup Julienned carrots
One half cup Julienned red bell pepper
4 cup Cooked bowtie pasta; cooked
without salt or fat
2 tablespoon Fresh basil; thinly cut or sliced up
One fourth 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: 3.4 g (sat: 1.1 g; mono:
1.4 g; poly: 0.5 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.

Date: Sat, 1 Jun 1996 18:56:49 0400

From: BobbieB1@aol.com

MMRecipes Digest V3 #160

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.