Pasta and Bean Salad

Ingredients:

• 220 g of farfalle pasta (bow ties), preferably whole grain
• 3 tbsp + 1 tsp extra-virgin olive oil
• 1 cup corn kernels (defrost if frozen)
• 1 cup shelled edamame beans (thaw if frozen)
• 1 medium red bell pepper, diced
• 2 medium carrots, grated (about 0.5 cups)
• 1/3 cup grated Parmesan (about 30 g)

Preparation:

1. Cook the pasta according to package directions. Drain and toss with 1 teaspoon of olive oil to prevent sticking; let cool.
2. In a large bowl, combine the cooled pasta with the corn, edamame, bell pepper, and carrots. Drizzle with the remaining 3 tablespoons of olive oil and toss. Add the Parmesan cheese and 1/4 teaspoon of salt, toss again, and season with pepper to taste.