1/4 cup balsamic vinegar
3 tbsp water
1 1/2 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 large garlic clove, minced
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 cup cooked bow-tie pasta, cooked withou, t salt or fat
2 tbsp fresh basil, thinly sliced
1/4 cup grated asiago cheese (1 oz)
Directions
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.
Servings: 5 servings
Balsamic Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Salad
The History of Recipes
Academics have traced the existence of recipes far back into history, in truth as far back into recorded history as ancient Egypt, and maybe further still. In practice though, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are some stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents which described recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he recounts how the ancient cooks were skilled in the use of many aromatic flavours, including some familiar names for example basil, rue and parsley. In the 15th century, people returning from the crusades brought back many new spices and herbs from the holy land, including coriander, parsley, and basil. These new culinary innovations prompted an eruption in recipe publications, most of which are kept safe in academic collections. By the arrival of the twentieth century, cook books were increasing in popularity mostly due to better eduction, people having more spare time and disposable income. The introduction of television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Balsamic Pasta Salad recipe.
