20 milliliters Garlic -- minced

2 cups Broccoli flowerettes -- blanch

1/2 cup Red pepper -- thinly sliced &

1/2 cup Carrot -- shaved

1 Tomato, peeled -- seeded and

1/2 teaspoon Basil

1/2 pound Corkscrew pasta -- cook & drain

1/4 cup Olive oil

1 tablespoon Red wine vinegar

Salt and pepper

Spray large skillet with vegetable cooking spray, according to directions. Saute garlic. Add broccoli, red pepper, carrot, tomato and basil;stir to heat through. Add sauteed vegetables to cooked macaroni and toss well. Pour on olive oil and vinegar. Season with salt and pepper; toss well. Serve warm or cold.