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.