1 pound bowtie pasta
1 cup frozen edamame (out of the pods)
2 carrots, sliced into 1/2-inch chunks
One 12-ounce broccoli crown, cut into bite-size florets
1 cup shredded part-skim mozzarella
1 cup grape tomatoes, halved (preferably yellow and red)
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/3 cup mayonnaise
1 teaspoon sugar
1 large clove garlic, minced
Freshly ground black pepper
3 green onions, thinly sliced
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