Edamame and Kidney Bean Pasta Salad

Name: Edamame and Kidney Bean Pasta Salad
Total time: 1800 s
Cuisine: American
Ingredients: 8 oz small shell pasta; 10 oz frozen mukimame (shelled edamame), thawed; 1 can kidney beans, drained and rinsed; 1 cup chopped tomatoes; 2 medium stalks celery, chopped; 1 cup coarsely chopped zucchini; 1 cup Braswell's Vidalia Onion Peppercorn dressing

vjcrochet @cook_3952490

Edamame and Kidney Bean Pasta Salad

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

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

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

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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.