Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, edamame and kidney bean pasta salad. One of my favorites. For mine, 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 in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Edamame and Kidney Bean Pasta Salad is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook edamame and kidney bean pasta salad using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- Make ready 8 oz small shell pasta
- Make ready 10 oz frozen mukimame (shelled edamame), thawed
- Prepare 1 can kidney beans, drained and rinsed
- Make ready 1 cup chopped tomatoes
- Take 2 medium stalks celery, chopped
- Make ready 1 cup coarsely chopped zucchini
- Get 1 cup Braswell's Vidalia Onion Peppercorn dressing
Steps 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’s going to wrap it up for this special food edamame and kidney bean pasta salad recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
