Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, edamame and kidney bean pasta salad. It is one of my favorites food recipes. This time, I will 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 is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine 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 have to first prepare a few components. You can have edamame and kidney bean pasta salad using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- Take 8 oz small shell pasta
- Make ready 10 oz frozen mukimame (shelled edamame), thawed
- Prepare 1 can kidney beans, drained and rinsed
- Prepare 1 cup chopped tomatoes
- Get 2 medium stalks celery, chopped
- Get 1 cup coarsely chopped zucchini
- Get 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’s going to wrap it up with this exceptional food edamame and kidney bean pasta salad recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
