Rainbows and Butterflies Pasta Salad

By caligma

Courtesy Ellie Krieger for Food Network Magazine

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

Preparation

Step 1

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