Food Network’s “Rainbows and Butterflies Pasta Salad”



  • 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


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.

Photograph by Hallie Burton

Courtesy Ellie Krieger for Food Network Magazine

Link to website recipe – 


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