Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, edamame and kidney bean pasta salad. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Edamame and Kidney Bean Pasta Salad is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Edamame and Kidney Bean Pasta Salad is something that I have loved my whole life.
To begin with this particular recipe, we must 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:
- Make ready 8 oz small shell pasta
- Prepare 10 oz frozen mukimame (shelled edamame), thawed
- Prepare 1 can kidney beans, drained and rinsed
- Make ready 1 cup chopped tomatoes
- Make ready 2 medium stalks celery, chopped
- Take 1 cup coarsely chopped zucchini
- Prepare 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 is going to wrap it up for this exceptional food edamame and kidney bean pasta salad recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
