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Edamame and Kidney Bean Pasta Salad
Edamame and Kidney Bean Pasta Salad

Before you jump to Edamame and Kidney Bean Pasta Salad recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Snacks.

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We hope you got benefit from reading it, now let’s go back to edamame and kidney bean pasta salad recipe. You can cook edamame and kidney bean pasta salad using 7 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Edamame and Kidney Bean Pasta Salad:
  1. You need 8 oz small shell pasta
  2. Get 10 oz frozen mukimame (shelled edamame), thawed
  3. Get 1 can kidney beans, drained and rinsed
  4. Get 1 cup chopped tomatoes
  5. Get 2 medium stalks celery, chopped
  6. Provide 1 cup coarsely chopped zucchini
  7. Take 1 cup Braswell's Vidalia Onion Peppercorn dressing
Instructions to make Edamame and Kidney Bean Pasta Salad:
  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.

Black beans and edamame add a little bit of a different texture and interest to this dish. So good I won a blue ribbon! This is a refreshing pasta salad that is not only colorful but has so much flavor. It truly tastes as good as it looks! Black beans and edamame add a.

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