Rainbows and Butterflies Pasta Salad

Rainbows and Butterflies Pasta Salad

Photo by Hallie Burton for Food Network


8 ounces bow tie pasta, preferably whole grain
3 tablespoons plus 1 teaspoon extra-virgin olive oil
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)
Pinch of salt


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.

Makes 4 Servings

Per Serving: Calories 424; Total Fat 16g; (Sat Fat 3g); Protein 16g; Carb 55g; Fiber 6g; Cholesterol 6mg; Sodium 240mg; Total Sugar 6g

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