1/4 cup balsamic vinegar
3 tablespoons water
1-1/2 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced
1/2 cup small broccoli flowerets
1/2 cup small cauliflower flowerets
1/2 cup julienne-cut carrot
1/2 cup julienne-cut sweet pepper
4 cups cooked farfalle (bow tie pasta), cooked without salt or fat
2 tablespoons thinly sliced fresh basil
1/4 cup grated Asiago or Parmesan cheese
Combine vinegar, water, olive 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 broccoli mixture; drain.
Combine drained vegetable mixture, sweet pepper and farfalle, basil and cheese in a large bowl. Add vinegar mixture, and toss gently. Cover and chill.
You can also use our Search engine to locate topics of interest, or recipes.
Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
Copyright © 1994-2018,