Rainbows and Butterflies Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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 (optional - not in nutritional value)
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.
Number of Servings: 4
Recipe submitted by SparkPeople user FINALLYHEALTHY2.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user FINALLYHEALTHY2.
Nutritional Info Amount Per Serving
- Calories: 439.8
- Total Fat: 17.6 g
- Cholesterol: 6.5 mg
- Sodium: 203.7 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 8.0 g
- Protein: 18.3 g
Member Reviews