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1 pound bowtie pasta

1 cup frozen edamame (OUT OF PODS)

2 carrots, sliced in 1/2 inches chunks

12 ounces broccoli crowns, cut into bite-size florets

1 cup shredded mozzarella

1 cup grape tomatoes, halved

3 tablespoons olive oil

2 tablespoons red wine vinegar

1/3 cup mayonnaise

1 teaspoon sugar

1 large clove of garlic, minced

freshly ground papper

3 green onions, thinly sliced

Boil pasta in a large pot of salted water until done.  Drain and place on wax paper to dry.  Cook the edamames in salted water until done, drain, and run cold water over to stop the cooking.  Boil the carrots until barely tender and drain and run cold water over to stop the cooking. Cook the broccoli for 2 minutes and drain under cold water.  Be sure all veggie are dry. In a large bowl, add the pasta and the veggies along with the shredded cheese and grape tomates.  In a small bowl, whisk together the oil and vinegar.  Then whisk in the mayo and sugar, garlic and some salt and pappper.  Add the dressing to the salad and toss well.  Chill for 2 hours or over night.  Sprinkle the sliced green onions over the top before serving.