Pasta salad primavera

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.