Rainbows and Butterflies Pasta Salad
What could be more fun than eating rainbows and butterflies!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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) |
| salt |
Directions:
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
Source: foodnetwork.com
