Rainbows and Butterflies Pasta Salad by Ellie Krieger
3 tablespoons plus 1 teaspoon extra-Virgina 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)
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 Parmesan and 1/4 teaspoon salt; toss and season to taste.