Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, edamame and kidney bean pasta salad. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Edamame and Kidney Bean Pasta Salad is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Edamame and Kidney Bean Pasta Salad is something which I have loved my whole life.
To get started 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:
- Prepare 8 oz small shell pasta
- Get 10 oz frozen mukimame (shelled edamame), thawed
- Get 1 can kidney beans, drained and rinsed
- Make ready 1 cup chopped tomatoes
- Make ready 2 medium stalks celery, chopped
- Make ready 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’s going to wrap it up with this exceptional food edamame and kidney bean pasta salad recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
