Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, edamame and kidney bean pasta salad. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Edamame and Kidney Bean Pasta Salad is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Edamame and Kidney Bean Pasta Salad is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare 8 oz small shell pasta
- Make ready 10 oz frozen mukimame (shelled edamame), thawed
- Take 1 can kidney beans, drained and rinsed
- Get 1 cup chopped tomatoes
- Get 2 medium stalks celery, chopped
- Get 1 cup coarsely chopped zucchini
- Make ready 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 your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
