Edamame Pasta Salad

7
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.

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 votes

Comments:
Serves:
6
Method:
Stove Top

Ingredients

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  • 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

How to Make Edamame Pasta Salad

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 a large bowl toss edamame and pasta with remaining ingredients.
  4. Add about 1/2 cup or so of the balsamic dressing and serve.

Printable Recipe Card

About Edamame Pasta Salad

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




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