Edamame and Kidney Bean Pasta Salad Fill up this pasta and beans salad even more. Experiment by adding some of your favorite veggies for an even more nutritious salad. Try this Edamame Pasta Salad tonight.

Ingredients of Edamame and Kidney Bean Pasta Salad

  1. Prepare 8 oz of small shell pasta.
  2. Prepare 10 oz of frozen mukimame (shelled edamame), thawed.
  3. You need 1 can of kidney beans, drained and rinsed.
  4. You need 1 cup of chopped tomatoes.
  5. It's 2 medium of stalks celery, chopped.
  6. Prepare 1 cup of coarsely chopped zucchini.
  7. Prepare 1 cup of Braswell's Vidalia Onion Peppercorn dressing.

Edamame and Kidney Bean Pasta Salad instructions

  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..

From the American Heart Association Heart-Healthy Recipes Website. In large bowl combine soybeans, kidney beans, garbanzo beans, onion & cilantro. Pour over bean mixture and toss to coat. Pasta salad might sound retro, but this fresh take is perfect for a weeknight dinner or as a side at a dinner party. Here, with nutty edamame, toasted walnuts, and crumbled feta, you get something elegant and interesting.

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