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You can have Edamame and Kidney Bean Pasta Salad using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Edamame and Kidney Bean Pasta Salad
- Prepare 8 oz of small shell pasta.
- Prepare 10 oz of frozen mukimame (shelled edamame), thawed.
- Provide 1 can of kidney beans, drained and rinsed.
- You need to prepare 1 cup of chopped tomatoes.
- You need 2 medium of stalks celery, chopped.
- Use 1 cup of coarsely chopped zucchini.
- You need to prepare 1 cup of Braswell's Vidalia Onion Peppercorn dressing.
I particularly like to use Wacky Mac or tri-color pasta for this! When it's done cooking, rinse with cold water and pour in a large serving bowl or container. Rinse and drain the black beans and edamame. Try this Edamame Pasta Salad tonight.
Edamame and Kidney Bean Pasta Salad step by step
- Cook pasta as indicated on package. Drain, but do not rinse..
- 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..
- Add the dressing and stir until blended. Reserve the rest of the bottle of dressing..
- 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..
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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