Rainbows and Butterflies Pasta Salad

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
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

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

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    This recipe is featured in:

    Cooking with Kids