Edamame Pasta Salad

By Kathy W
@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.

Rating:

★★★★★ 2 votes

Comments:

30 Comments

Serves:

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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 little bit of a different texture and interest to this dish. What I loved, though, was the tangy homemade dressing. It goes so well with all the fresh veggies. If you're looking or a different pasta salad, this recipe is sure to satisfy.

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

How to Make Edamame Pasta Salad

Step-by-Step

1Cook edamame according to package directions; drain and rinse with cold water.
2For the dressing: place all ingredients in a jar with a tight fitting lid. Shake well.
3In a large bowl toss edamame and pasta with remaining ingredients.
4Add about 1/2 cup or so of the balsamic dressing and serve.