Photo: Rainbows and Butterflies Pasta Salad Recipe
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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By KLG12345
on August 30, 2011
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I love this recipe! It's easy to make and delicious. I've made it several times this summer, and someone always asks me for the recipe. Plus, I love that there is no mayo so it's great for outdoor parties!
By Cosmosmom
Huntington Beac...
on August 25, 2011
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This pasta salad was simple to make, and delicious! It is a perfect summer salad. It keeps well, tightly covered in the refrigerator, for 2-3 days. It is a healthy alternative to mayo-laced pasta salads, and I think it tastes better. I will make this again and again. Thanks, Ellie!
By shelbysportsgirl
on August 22, 2011
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This is a delicious pasta salad! It was quick and easy to throw together, and works great for packing in a lunch box. Since the nutritional info wasn't posted, I calculated it myself (per 1.5 cup serving: 420 calories, 16.5 g fat (2.5 g saturated, 130mg sodium, 55g carbs, 10g fiber, 14.5 g protein
Read all 18 reviews