Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, edamame and kidney bean pasta salad. 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 popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Edamame and Kidney Bean Pasta Salad is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Make ready 8 oz small shell pasta
- Take 10 oz frozen mukimame (shelled edamame), thawed
- Make ready 1 can kidney beans, drained and rinsed
- Get 1 cup chopped tomatoes
- Get 2 medium stalks celery, chopped
- Get 1 cup coarsely chopped zucchini
- Take 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 for this special food edamame and kidney bean pasta salad recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
