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Edamame And Kidney Bean Pasta Salad Recipe

Edamame and Kidney Bean Pasta Salad Recipe
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Cooking Time : 30 minutes
Print Recipe

Prepare the ingredients before making Edamame and Kidney Bean Pasta Salad in your home. Then, follow these steps below to serve Edamame and Kidney Bean Pasta Salad for your family or friends.

Ingredients: Edamame and Kidney Bean Pasta Salad

  • 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

How to Make Edamame and Kidney Bean Pasta Salad

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Edamame and Kidney Bean Pasta Salad in your home by yourself.

    Step 1
  • Cook pasta as indicated on package. Drain, but do not rinse.
  • Step 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.
  • Step 3
  • Add the dressing and stir until blended. Reserve the rest of the bottle of dressing.
  • Step 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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