Balsamic Pasta Salad

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<mx2 source= " MasterCook 5.0 " date= " September 29, 2000 " >

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Balsamic Pasta Salad

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<RcpE name= " Balsamic Pasta Salad " author= " Cooking Light, May 1994, page 143 " >

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* 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).

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 364 Calories (kcal); 5g Total Fat; (11% calories from fat); 13g

Protein; 67g Carbohydrate; 6mg Cholesterol; 158mg

Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 2358 2512 2495 4695 4363 0 3332 20082

 

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Salads

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<IngR name= " balsamic vinegar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " water " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " olive oil " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " clove garlic " unit= " large " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " small broccoli flowerets " unit= " cup " qty= " 1/2 " >

<INtI>

2358

</INtI>

</IngR>

<IngR name= " small cauliflower flowerets " unit= " cup " qty= " 1/2 " >

<INtI>

2512

</INtI>

</IngR>

<IngR name= " julienne-cut carrot " unit= " cup " qty= " 1/2 " >

<INtI>

2495

</INtI>

</IngR>

<IngR name= " julienne-cut red bell pepper " unit= " cup " qty= " 1/2 " >

<INtI>

4695

</INtI>

</IngR>

<IngR name= " cooked farfalle " unit= " cups " qty= " 4 " >

<IPrp>

(bow tie pasta)

</IPrp>

<INtI>

4363

</INtI>

</IngR>

<IngR name= " cooked without salt " ></IngR>

<IngR name= " thinly sliced fresh basil " unit= " tablespoons " qty= " 2 " >

<INtI>

3332

</INtI>

</IngR>

<IngR name= " grated Asiago cheese " unit= " cup " qty= " 1/4 " >

<IPrp>

(1 ounce)

</IPrp>

<INtI>

20082

</INtI>

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<DirS>

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Combine vinegar and next 5 ingredients in a jar; cover tightly, and shake

vigorously. Set aside. & #013; & #010; & #013; & #010;Drop

broccoli, cauliflower, and carrot into a large saucepan of boiling water; cook

30 seconds. Drain. Pour cold water over vegetables;

drain. & #013; & #010; & #013; & #010;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).

</DirT>

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