Bow tie pasta salad

Bow_tie_pasta_salad

Bow Tie Pasta Salad


Components


1 pound bowtie pasta


1 cup frozen edamame (out of the pods)


2 carrots, sliced into 1/two-inch chunks


One twelve-ounce broccoli crown, minimize into bite-size florets


1 cup shredded element-skim mozzarella


one cup grape tomatoes, halved (ideally yellow and red)


three tablespoons olive oil


2 tablespoons red wine vinegar


1/three cup mayonnaise


one teaspoon sugar


one huge clove garlic, minced


Freshly ground black pepper


3 green onions, thinly sliced


Instructions



  1. Include the pasta to a big pot of boiling salted water. Set a timer and cook the pasta for three minutes less than it says on the back of the box. When the timer goes off, add the edamame and carrots and cook for two minutes longer. Up coming include the broccoli, and carry on boiling for one a lot more minute. Drain the pasta and veggies in a colander in the sink. Rinse properly underneath cold water to end the cooking. Make positive to drain off all the liquid. Include the pasta mixture to the big bowl along with the shredded cheese and cherry tomatoes.

  2. In a little bowl, whisk collectively the oil and vinegar. Then whisk in the mayonnaise, sugar, garlic and some salt and pepper. Include the dressing to the salad and toss effectively. Fold in the green onions. Serve quickly, or cover with plastic wrap and chill for 2 hours just before serving.


My Private Notes


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