Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare 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 bit tasty. This is gonna smell and look delicious.
Edamame and Kidney Bean Pasta Salad is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Edamame and Kidney Bean Pasta Salad is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- Make ready 8 oz small shell pasta
- Take 10 oz frozen mukimame (shelled edamame), thawed
- Get 1 can kidney beans, drained and rinsed
- Take 1 cup chopped tomatoes
- Get 2 medium stalks celery, chopped
- Prepare 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 it up for this special food edamame and kidney bean pasta salad recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
