Butterfly Pasta Salad Food
RAINBOWS AND BUTTERFLIES PASTA SALAD
Steps:
- 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.
BUTTERFLY PASTA SALAD
Steps:
- Add 8 oz. farfalle pasta (tricolor is fun if you can find it), 1 & 1/4 cups low sodium chicken or vegetable broth, and 1 cup water to a large, deep skillet and bring to a boil.
- Cook, stirring frequently, about 3 minutes.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, until nearly all the broth has been absorbed and pasta is tender, 10 to 11 minutes.
- Stir in 2 cups mixed vegetables (such as peas, corn, and fava beans), 1/2 cup grated Parmesan cheese, and 2 Tbs. olive oil.
- Let cool.
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