Hi, I am Elise. Today, I’m gonna show you how to prepare edamame and kidney bean pasta salad recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Edamame and Kidney Bean Pasta Salad Recipe
Edamame and Kidney Bean Pasta Salad is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Edamame and Kidney Bean Pasta Salad is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have edamame and kidney bean pasta salad using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- Get 8 oz small shell pasta
- Prepare 10 oz frozen mukimame (shelled edamame), thawed
- Take 1 can kidney beans, drained and rinsed
- Get 1 cup chopped tomatoes
- Prepare 2 medium stalks celery, chopped
- Take 1 cup coarsely chopped zucchini
- Take 1 cup Braswell’s Vidalia Onion Peppercorn dressing
Instructions to make Edamame and Kidney Bean Pasta Salad:
- 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.
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