Bow Tie Pasta Salad Recipe

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Ingredients:

• 1 pound bowtie pasta
• Kosher salt
• 1 cup frozen edamame (from those pods)
• 2 carrots, sliced into 1/2-inch balls
• One 12-ounce broccoli crown, cut to bite-size florets
• 1 cup shredded part-skim mozzarella
• 1 cup chopped tomatoes, halved (rather yellow and crimson)
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/3 cup mayonnaise
• 1 tsp sugar
• 1 large clove garlic, minced
• Freshly ground black pepper
• 3 green onions, thinly chopped

Instructions:

Add the pasta into a large pot of boiling salted water. Set a timer and cook the pasta for 3 minutes less than it states on the back of the box. When the timer goes off, then add the edamame and carrots and cook for 2 minutes more. Next, add the broccoli, and keep boiling for 1 more minute. Drain the Veggies and Pasta at a colander in the sink.

Rinse well under cold water to halt the cooking. Be sure to drain off all the liquid. Add the pasta mixture to the large bowl together 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 on the salad and toss well. Serve immediately, or cover with plastic wrap and chill for two hours before serving.

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