Rainbows and Butterflies Pasta Salad

Recipe Courtesy of Ellie Krieger

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
230g bow tie pasta, preferably whole grain
3 tablespoons plus 1 teaspoon extra-virgin olive oil
160g corn kernels, thawed if frozen
160g shelled edamame, thawed if frozen
1 medium red bell pepper, diced
2 medium carrots, shredded
30g grated parmesan cheese
Salt
  1.   Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.  
  2. 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.