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
It is actually possible to trace the history of written recipes far back into the distant past, in fact as far back as pharonic Egypt, and possibly even further. In practice though, these, old cook books were just primitive hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also describes how the Romans were skilled in the use of many aromatic flavors, including some familiar names such as basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created a surge in books on cookery, many of which are now in private cookery archives. During the following few centuries, the upper classes strove to offer the most extravagent banquests, and because of this chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookbooks were greatly in demand as a result of higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Balsamic Pasta Salad recipe.
