Rainbows and Butterflies Pasta Salad

• 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 and toss with 1 teaspoon olive oil to prevent sticking; let cool.
3. In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots.
4. Drizzle with the remaining 3 tablespoons olive oil and toss to coat.
5. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.
6. Photograph by Hallie Burton

pasta, extravirgin olive oil, corn kernels, shelled edamame, red bell pepper, carrots, parmesan cheese, salt

Taken from www.foodnetwork.com/recipes/ellie-krieger/rainbows-and-butterflies-pasta-salad-recipe.html (may not work)