Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, edamame and kidney bean pasta salad. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Edamame and Kidney Bean Pasta Salad is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Edamame and Kidney Bean Pasta Salad is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook edamame and kidney bean pasta salad using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Edamame and Kidney Bean Pasta Salad:
- Get 8 oz small shell pasta
- Take 10 oz frozen mukimame (shelled edamame), thawed
- Prepare 1 can kidney beans, drained and rinsed
- Prepare 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
Instructions 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.
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