Yields 4 Portions
1/4 cup Balsamic vinegar
3 tablespoon Water
1 1/2 teaspoon Olive oil
1/4 teaspoon Salt
1 pinch Pepper
2 cloves minced Garlic
1/2 cup small Broccoli florets
1/2 cup small Cauliflower florets
1/2 cup julienne Carrots
1/2 cup julienne Red bell pepper
1/2 cup julienne Green bell pepper
2 cup cooked Bow-tie pasta
2 tablespoon thinly sliced Fresh basil
1/4 cup grated Asiago cheese
Level of Difficulty:
This recipe has not been reviewed
Combine balsamic 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 vegetables to stop cooking process and drain again.
Combine drained vegetables, red and green bell peppers, pasta, basil and cheese in a large bowl. Add vinegar mixture, and toss gently. Cover and chill.
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