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Rainbow and Butterflies Pasta Salad

Makes: 4 servings

Time: 20 minutes


  • 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


  1. Cook the pasta as the label directs.
  2. Drain pasta.
  3. Toss pasta with 1 teaspoon olive oil to prevent sticking.
  4. Let pasta cool.
  5. In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper, and carrots.
  6. Drizzle with the remaining 3 tablespoons olive oil and toss to coat.
  7. Add the parmesan and 1/4 teaspoon salt.
  8. Toss again and season to taste.

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