Rainbows and Butterflies Pasta Salad

Ingredients

• 8 ounces bow tie pasta whole
• 0.5 cup carrots shredded
• 1 cup corn kernels frozen thawed
• 1 cup edamame frozen shelled thawed
• 3 tablespoons olive oil extra-virgin
• 1 ounce parmesan cheese grated
• 1 medium bell pepper diced red
• 4 servings salt 

Equipment

• bowl

Directions

1. Cook the pasta as the label directs.
2. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.
3. In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots.
4. Drizzle with the remaining 3 tablespoons olive oil and toss to coat.
5. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.
6. Photograph by Hallie Burton