Rainbows and Butterflies Pasta Salad (Ellie Krieger) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 shelled edamame, 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:
1. Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.
2. 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.
3. Photograph by Hallie Burton
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