Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, edamame and kidney bean pasta salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Edamame and Kidney Bean Pasta Salad is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Edamame and Kidney Bean Pasta Salad is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must 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 that.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- Take 8 oz small shell pasta
- Make ready 10 oz frozen mukimame (shelled edamame), thawed
- Get 1 can kidney beans, drained and rinsed
- Take 1 cup chopped tomatoes
- Prepare 2 medium stalks celery, chopped
- Get 1 cup coarsely chopped zucchini
- Make ready 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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