Edamame Pasta Salad
By
Kathy W
@Kattyw
5
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.
Blue Ribbon Recipe
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
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8 ozelbow macaroni, cooked, drained and rinsed in cold water
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1 bag(s)(12 oz) frozen shelled edamame
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1 can(s)(15 oz) black beans, drained and rinsed
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1 mediumbell pepper, chopped
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2 mediumtomatoes, seeded and chopped
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4green onions, sliced
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1/4 conion, chopped
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1/4 cfresh parsley, chopped
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·salt and pepper, to taste
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BALSAMIC VINAIGRETTE
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1/4 cbalsamic vinegar
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4 tspdark brown sugar
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1 Tbspgarlic, minced
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1/2 tspsalt
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1/2 tsppepper
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3/4 colive oil
How to Make Edamame Pasta Salad
- Cook edamame according to package directions; drain and rinse with cold water.
- For the dressing: place all ingredients in a jar with a tight fitting lid. Shake well.
- In a large bowl toss edamame and pasta with remaining ingredients.
- Add about 1/2 cup or so of the balsamic dressing and serve.
About Edamame Pasta Salad
Course/Dish: Pasta Salads, Other Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Collections: Fourth of July!, Picnic Picks!
