Balsamic Pasta Salad Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Balsamic vinegar,
3 tbsp: Water,
1 1/2 tsp: Olive oil,
1/4 tsp: Salt,
1/4 tsp: Pepper,
1 large: Garlic clove, minced
1/2 cup: Small broccoli flowerets,
1/2 cup: Small cauliflower flowerets,
1/2 cup: Julienned carrots,
1/2 cup: Julienned red bell pepper,
4 cup: Cooked bow-tie pasta, cooked without salt or fat
2 tbsp: Fresh basil, thinly sliced
1/4 cup: Grated Asiago cheese, 1 oz
Directions:
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.
Calories: 199 (15% from fat); Protein: 7.7 g; Fat: 3.4 g (sat: 1.1 g;
mono: 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.
Source: Cooking Light magazine, May, 1994.
Source from luhu.jp
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.
Calories: 199 (15% from fat); Protein: 7.7 g; Fat: 3.4 g (sat: 1.1 g;
mono: 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.
Source: Cooking Light magazine, May, 1994.
Source from luhu.jp