Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, edamame and kidney bean pasta salad. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Edamame and Kidney Bean Pasta Salad is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Edamame and Kidney Bean Pasta Salad is something that I’ve loved my entire life.
To get started with this particular 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 cook it.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- Take 8 oz small shell pasta
- Prepare 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
- Make ready 1 cup coarsely chopped zucchini
- Take 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 this up for this special food edamame and kidney bean pasta salad recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
