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Rainbow Butterfly Pasta Salad

  • Author: Robin Barrie



  • 1 Cup Bow Tie Whole Grain, Whole Wheat, Or Rice Pasta
  • 3 Tbsp Olive Oil
  • 1 Cup Chopped Red Pepper
  • 1 Cup Chopped Green Pepper
  • 2 Medium Carrots, Shredded (About 1/2 Cup)
  • 1 Medium Yellow Squash, Chopped
  • 1/3 Cup Grated Parmesan Cheese (About 1 Ounce)
  • Salt


  1. Cook The Pasta As The Label Directs. Drain And Toss With 1 Teaspoon Olive Oil To Prevent Sticking; Let Cool.
  2. In A Large Bowl, Toss The Cooled Pasta With The Bell Pepper, Yellow Squash, 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.