BALSAMIC PASTA SALAD

FOR THE DRESSING:
1/4 cup balsamic vinegar
3 tablespoons water
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 large garlic clove, minced
FOR THE SALAD:
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 cups cooked bow-tie pasta (cooked without salt or fat)
2 tablespoons thinly sliced fresh basil
1/4 cup 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 carrots 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.

Servings: 5
Adapted from source: Cooking Light magazine, May, 1994