Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, edamame and kidney bean pasta salad. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Edamame and Kidney Bean Pasta Salad is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s 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 have to 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 that.
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
- Get 1 can kidney beans, drained and rinsed
- Take 1 cup chopped tomatoes
- Prepare 2 medium stalks celery, chopped
- Take 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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