Edamame Pasta Salad

Kathy W


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.

★★★★★ 2 votes
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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.


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
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
1/2 tsp
3/4 c
olive oil

How to Make Edamame Pasta Salad


  • 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.

Printable Recipe Card

About Edamame Pasta Salad

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