Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, edamame and kidney bean pasta salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Edamame and Kidney Bean Pasta Salad is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Edamame and Kidney Bean Pasta Salad is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- Make ready 8 oz small shell pasta
- Prepare 10 oz frozen mukimame (shelled edamame), thawed
- Take 1 can kidney beans, drained and rinsed
- Take 1 cup chopped tomatoes
- Take 2 medium stalks celery, chopped
- Prepare 1 cup coarsely chopped zucchini
- Get 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.
So that is going to wrap it up for this special food edamame and kidney bean pasta salad recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
