Bow Tie Pasta Salad
1 lb. bow tie pasta salad
kosher salt
1 c. frozen edamame, out of the shells
2 carrots, sliced
1 broccoli crown, cut in florets
1 c. shredded mozzarella cheese
1 c. grape tomatoes, sliced in half
1 zucchini, cut into bite size pieces
3 T. olive oil
2 T. red wine vinegar
1/3 c. mayonnaise
1 tsp. sugar
1 large garlic clove, minced
black pepper
3 scallions, sliced
Add the pasta to a large pot of boiling salted water. Set timer for 3 minutes less than the package directions recommend.
When the timer goes off, add the edamame and carrots to the pot. Cook 2 more minutes.
Add the broccoli. Cook for the last minute.
Drain well and allow pasta and vegetables to cool.
In a small bowl whisk together the oil and vinegar. Add the mayonnaise, sugar, garlic, and salt and pepper to taste. Whisk until smooth.
In a large mixing bowl combine the cooled pasta and vegetables, tomatoes, zucchini, onions and cheese.
Pour in dressing and toss to coat well.
Serve immediately or cover and refrigerate.