Thursday, August 19, 2010

Rainbows and Butterflies Pasta Salad

It’s almost back to school. Make the transition from summer a little easier with this lunchbox treat. I try to make food fun so that my kids will eat their veggies. This recipe name comes from the multicolored vegetables and, of course, butterfly-shaped pasta. We’ve even turned it into a game to see who can get every color into one bite.

Rainbows and Butterflies Pasta Salad
Serves 4

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 ½ cup)
1/3 cup grated parmesan cheese (about 1 ounce)

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.

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