Title: Balsamic pasta salad
 Categories: Salad
      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    Clove (large) Garlic; 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.