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| 1/4 Tasse | balsamic vinegar |
| 3 Esslöffel | water |
| 1 1/2 Teelöffel | olive oil |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 | Clove (large) Garlic; minced |
| 1/2 Tasse | Small broccoli flowerets |
| 1/2 Tasse | Small cauliflower flowerets |
| 1/2 Tasse | Julienned carrots |
| 1/2 Tasse | Julienned red bell pepper |
| 4 Tasse | Cooked bow-tie pasta; cooked without salt or fat |
| 2 Esslöffel | Fresh basil; thinly sliced |
| 1/4 Tasse | Grated Asiago cheese (1 oz) |
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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.
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.
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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