Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special 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 well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Edamame and Kidney Bean Pasta Salad is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to 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:
- Take 8 oz small shell pasta
- Get 10 oz frozen mukimame (shelled edamame), thawed
- Take 1 can kidney beans, drained and rinsed
- Prepare 1 cup chopped tomatoes
- Take 2 medium stalks celery, chopped
- Make ready 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 is going to wrap this up for this exceptional food edamame and kidney bean pasta salad recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
