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    4 pt. Balsamic Pasta Salad


    Source of Recipe


    Cooking Light magazine, May, 1994.

    List of Ingredients




    1/4 cup Balsamic vinegar
    3 tablespoons Water
    1 1/2 teaspoons extra virgin olive oil
    1/4 teaspoon Salt
    1/4 teaspoon Pepper
    1 lg Garlic clove minced
    1/2 cup broccoli flowerets small
    1/2 cup cauliflower flowerets Small
    1/2 cup carrots julienned
    1/2 cup red bell pepper julienned
    4 cups cooked pasta bow-tie without salt or fat
    2 tablespoons Fresh basil thinly sliced
    1/4 cup Asiago cheese grated

    Recipe



    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. Recipe is 4 pts per serving, serves 5.

    Calories: 231 (21% from fat), Fat: 5.6 g (sat: 2.2 g; mono: 0.1 g; poly: 0.4 g); Fiber: 2.8g
 

 

 

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