Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, edamame and kidney bean pasta salad. It is 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 well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Edamame and Kidney Bean Pasta Salad is something that I have loved my entire life. They are nice and they look wonderful.
To begin 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 can achieve that.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- Prepare 8 oz small shell pasta
- Prepare 10 oz frozen mukimame (shelled edamame), thawed
- Prepare 1 can kidney beans, drained and rinsed
- Prepare 1 cup chopped tomatoes
- Get 2 medium stalks celery, chopped
- Get 1 cup coarsely chopped zucchini
- Take 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.
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 confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
