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Edamame and Kidney Bean Pasta Salad
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A picture of Edamame and Kidney Bean Pasta Salad.

Edamame and Kidney Bean Pasta Salad

vjcrochet
vjcrochet @cook_3952490

Edamame and Kidney Bean Pasta Salad

vjcrochet
vjcrochet @cook_3952490
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Ingredients

30 mins
  • 8 ozsmall shell pasta
  • 10 ozfrozen mukimame (shelled edamame), thawed
  • 1 cankidney beans, drained and rinsed
  • 1 cupchopped tomatoes
  • 2 mediumstalks celery, chopped
  • 1 cupcoarsely chopped zucchini
  • 1 cupBraswell's Vidalia Onion Peppercorn dressing
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Steps

30 mins
  1. 1

    Cook pasta as indicated on package. Drain, but do not rinse.

  2. 2

    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.

  3. 3

    Add the dressing and stir until blended. Reserve the rest of the bottle of dressing.

  4. 4

    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.

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vjcrochet
vjcrochet @cook_3952490
on July 02, 2015 16:16
I only post my own recipes, although they are often adaptations of recipes I've seen other places. Try to cook healthy things, but with interesting flavors, textures and colors.
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Keywords

Pasta Salad Vidalia Onion Kidney Bean Zucchini Celery Tomato

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