Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, edamame and kidney bean pasta salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Edamame and Kidney Bean Pasta Salad is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Edamame and Kidney Bean Pasta Salad is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this 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 can achieve 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
- Prepare 1 cup chopped tomatoes
- Prepare 2 medium stalks celery, chopped
- Get 1 cup coarsely chopped zucchini
- Prepare 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 exceptional food edamame and kidney bean pasta salad recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
