Edamame Pasta Salad

Name: Edamame Pasta Salad
Yield: 6
Cuisine: American
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 dark brown sugar; 1 Tbsp garlic, minced; 1/2 tsp salt; 1/2 tsp pepper; 3/4 c olive oil

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.

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. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

31 Comments

Serves:

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

dark brown sugar
1 Tbsp

garlic, minced
1/2 tsp

salt
1/2 tsp

pepper
3/4 c

olive oil
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How to Make Edamame Pasta Salad

Step-by-Step

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.