Guest guest Posted May 14, 1999 Report Share Posted May 14, 1999 * Exported from MasterCook * Balsamic Pasta Salad Recipe By : Cooking Light, May 1994, page 143 Serving Size : 5 Preparation Time :0:11 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup balsamic vinegar 3 tablespoons water 1 1/2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 large clove garlic -- minced 1/2 cup small broccoli flowerets 1/2 cup small cauliflower flowerets 1/2 cup julienne-cut carrot 1/2 cup julienne-cut red bell pepper 4 cups cooked farfalle -- (bow tie pasta) cooked without salt 2 tablespoons thinly sliced fresh basil 1/4 cup grated Asiago cheese -- (1 ounce) Combine vinegar and next 5 ingredients 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, and next 3 ingredients in a large bowl. Add vinegar mixture, and toss gently. Cover and chill. Yield: 5 servings (serving size: 1 cup). - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 2358 2512 2495 4695 4363 0 3332 20082 Karen S ksonness Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.