Jamie Deen Bowtie Pasta Salad

1 lb box Bowtie pasta uncooked
1 cup edamame ( frozen and shelled)
2 carrots, medium, peeled and diced
12 oz broccoli crowns, separated into small florette
1 cup shredded mozzarella
1 cup grape/cherry tomatoes, halved
5 tbs olive oil
3-4 tbs red wine vinegar
8 tbs (1/2 cup) light mayonaise
1 tsp sugar
1 clove garlic, crushed
salt and pepper to taste

I use half recommended amount of dressing ingredients when I make the pasta salad and add more if needed. I cook pasta 1-2 minutes less than al dente.

Add the pasta to a large pot of boiling salted water. Set a timer and cook the pasta for 3 minutes less than it says on the back of the box. When the timer goes off, add the edamame and carrots and cook for 2 minutes longer. Next add the broccoli, and continue boiling for 1 more minute. Drain the pasta and veggies in a colander in the sink. Rinse well under cold water to stop the cooking. Make sure to drain off all the liquid. Add the pasta mixture to the large bowl along with the shredded cheese and cherry tomatoes.

In a small bowl, whisk together the oil and vinegar. Then whisk in the mayonnaise, sugar, garlic and some salt and pepper. Add the dressing to the salad and toss well. Fold in the green onions. Serve immediately, or cover with plastic wrap and chill for 2 hours before serving.


Serving Size: 12-one cup sevings

Number of Servings: 12

Recipe submitted by SparkPeople user BPARASOLLE.