Edamame and Kidney Bean Pasta Salad. Cook pasta as indicated on package. 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.
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.. You can cook Edamame and Kidney Bean Pasta Salad using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Edamame and Kidney Bean Pasta Salad
- It’s 8 oz of small shell pasta.
- It’s 10 oz of frozen mukimame (shelled edamame), thawed.
- It’s 1 can of kidney beans, drained and rinsed.
- It’s 1 cup of chopped tomatoes.
- It’s 2 medium of stalks celery, chopped.
- It’s 1 cup of coarsely chopped zucchini.
- It’s 1 cup of Braswell's Vidalia Onion Peppercorn dressing.
Mix the corn, edamame, and black beans together with the pasta. Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed. In large bowl, toss pasta, soybeans, remaining salad ingredients and dressing. This is a refreshing pasta salad that is not only colorful but has so much flavor.
Edamame and Kidney Bean Pasta Salad step by step
- 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..
It truly tastes as good as it looks! Black beans and edamame add a little bit of a different texture and interest to this dish. What we loved, though, was the tangy homemade dressing. Pour over bean mixture and toss to coat. Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed.
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