Edamame Pasta Salad

Kathy W

By
@Kattyw

This is even better the next day. Great to take on picnics or carry-outs.

You won't use all of the dressing. It keeps well in the refrigerator.


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Comments:

Serves:

6

Method:

Stove Top

Ingredients

8 oz
elbow macaroni, cooked, drained and rinsed in cold water
1 bag(s)
(12 oz) frozen shelled edamame
1 can(s)
(15 oz) black beans, drained and rinsed
1 medium
bell pepper, chopped
2 medium
tomatoes, seeded and chopped
4
green onions, sliced
1/4 c
onion, chopped
1/4 c
fresh parsley, chopped
salt and pepper to taste

BALSAMIC VINAIGRETTE

1/4 c
balsamic vinegar
4 tsp
dk brown sugar
1 Tbsp
garlic, minced
1/2 tsp
salt
1/2 tsp
pepper
3/4 c
olive oil

Directions Step-By-Step

1
Cook edamame according to package directions; drain and rinse with cold water.
2
For the dressing: place all ingredients in a jar with a tight fitting lid. Shake well.
3
In large bowl toss edamame and pasta with remaining ingredients and about 1/2 cup or so of the balsamic dressing and serve.

About this Recipe

Course/Dish: Pasta Salads, Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian