8 oz. Whole Grain Pasta (Farfalle)
3T. plus 1t. Extra Virgin Olive Oil
1 cup Corn Kernels (thaw if frozen)
1 cup shelled Edamame (thaw if frozen)
1/2 cup shredded Carrots
1/3 cup grated Parmesan Cheese
Directions:
Cook pasta according to box. Drain and toss with 1t. olive oil. Let cool. Add corn, carrots and edamame. Toss with 3T. olive oil. Top with parmesan cheese and toss again. Keep in fridge or serve at room temp.