Rainbows and Butterflies Pasta Salad

This recipe comes from Ellie Krieger on the Food Network web site: http://www.foodnetwork.com/recipes/ellie-krieger/rainbows-and-butterflies-pasta-salad-recipe/index.html

I made this for dinner last night minus the olive oil and cheese, since Vick has cut those things out of her diet right now.  She spritzed the salad with flavored Rice Wine Vinegar.  I just added lemon juice,.  I have enough left it will make lunch and possibly dinner tomorrow.  It was actually pretty good.  Enjoy.

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

Directions

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.