Balsamic Pasta Salad

Recipe Ingredients

1/4 cup	59ml	Balsamic vinegar
3 tablespoons	45ml	Water
1 1/2 teaspoons	7.5ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Garlic clove - minced (large)
1/2 cup	73g / 2.6oz	Small broccoli flowerets
1/2 cup	73g / 2.6oz	Small cauliflower flowerets
1/2 cup	55g / 1.9oz	Julienned carrots
1/2 cup	118ml	Julienned red bell pepper
4 cups	948ml	Cooked bow-tie pasta - cooked Without salt or fat
2 tablespoons	30ml	Fresh basil - thinly sliced
1/4 cup	36g / 1.3oz	Grated asiago cheese - (1 oz)

Recipe Instructions

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.

Source:
Cooking Light magazine, May, 1994.

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