Balsamic Pasta Salad

1/4 cup balsamic vinegar
3 tablespoons water
1 1/2 teaspoons 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 red bell pepper
4 cups cooked farfalle -- (bow tie pasta)
cooked without salt
2 tablespoons thinly sliced fresh basil
1/4 cup grated Asiago cheese -- (1 ounce)

Combine vinegar and next 5 ingredients 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, and next 3 ingredients in a large bowl. Add vinegar mixture, and toss gently. Cover and chill.

Yield: 5 servings

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