Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, edamame and kidney bean pasta salad. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Edamame and Kidney Bean Pasta Salad is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Edamame and Kidney Bean Pasta Salad is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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
- Take 10 oz frozen mukimame (shelled edamame), thawed
- Make ready 1 can kidney beans, drained and rinsed
- Take 1 cup chopped tomatoes
- Take 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.
So that’s going to wrap this up with this special food edamame and kidney bean pasta salad recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
