Title: Balsamic Pasta Salad
Categories: Salad Diet Nets
Yield: 5 Servings

1/4	c	Balsamic vinegar
3	tb	Water
1 1/2	ts	Olive oil
1/4	ts	Salt
1/4	ts	Pepper
1	lg	Garlic clove, minced
1/2	c	Small broccoli flowerets
1/2	c	Small cauliflower flowerets
1/2	c	Julienned carrots
1/2	c	Julienned red bell pepper
4	c	Cooked bow-tie pasta, cooked without salt or fat
2	tb	Fresh basil, thinly sliced
1/4	c	Grated Asiago cheese (1 oz)

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.

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