Recipe of Award-winning Edamame and Kidney Bean Pasta Salad

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We hope you got insight from reading it, now let’s go back to edamame and kidney bean pasta salad recipe. To cook edamame and kidney bean pasta salad you only need 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Edamame and Kidney Bean Pasta Salad:

  1. Get 8 oz of small shell pasta.
  2. Get 10 oz of frozen mukimame (shelled edamame), thawed.
  3. Take 1 can of kidney beans, drained and rinsed.
  4. You need 1 cup of chopped tomatoes.
  5. Prepare 2 medium of stalks celery, chopped.
  6. Provide 1 cup of coarsely chopped zucchini.
  7. Prepare 1 cup of Braswell's Vidalia Onion Peppercorn dressing.

Steps to make Edamame and Kidney Bean Pasta Salad:

  1. Cook pasta as indicated on package. Drain, but do not rinse..
  2. While pasta is cooking, add all other ingredients, except dressing, to large mixing bowl and stir well. Add the warm pasta after drained and stir again..
  3. Add the dressing and stir until blended. Reserve the rest of the bottle of dressing..
  4. Refrigerate in airtight container for at least 2 hours. Taste and add more dressing as needed. I like less, many people will use whole bottle..
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Black beans and edamame add a little bit of a different texture and interest to this dish. So good I won a blue ribbon! This is a refreshing pasta salad that is not only colorful but has so much flavor. It truly tastes as good as it looks! Black beans and edamame add a.

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