Rainbows and Butterflies Pasta Salad
What could be more fun than eating rainbows and butterflies!
|8 ounces||bow tie pasta, preferably whole grain|
|3 tablespoons||plus 1 teaspoon extra-virgin olive oil|
|1 cup||corn kernels, thawed if frozen|
|1 cup||peas, thawed if frozen|
|1||medium red bell pepper, diced|
|2||medium carrots, shredded (about 1/2 cup)|
|1/3 cup||grated parmesan cheese (about 1 ounce)|
Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.
In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.
Photograph by Hallie Burton
Courtesy Ellie Krieger for Food Network Magazine