Tuesday, June 28, 2011

Rainbows & Butterflies Pasta Salad

OK, so as you can probably tell from the title of this recipe, I found it under a link for great lunches for kids. I liked it so I am posting it with it's silly name and all.

8 oz bow tie pasta, preferably whole grain
3 Tbsp plus 1 tsp 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

Cook the pasta as the label directs. Drain and toss with 1 tsp 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 Tbsp olive oil and toss to coat. Add the Parmesan and 1/4 tsp salt; toss again and season to taste.

I also added a sprinkling of Italian Seasoning. =)

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