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BACK TO SCHOOL WEEK: RAINBOWS & BUTTERFLIES PASTA SALAD

The end of summer means the beginning of the school year, so this week we'll focus on lunchbox-friendly recipes. Today's recipe comes from Food Network Magazine.

Ingredients

8 oz. 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 oz.)

Salt

Get the full recipe here.

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