Real Recipes From Real Home Cooks ®

edamame pasta salad

(4 ratings)
Blue Ribbon Recipe by
Kathy W
New Carlisle, OH

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 we loved, though, was the tangy homemade dressing. It goes so well with all the fresh veggies. If you're looking for a different pasta salad, this recipe is sure to satisfy.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 serving(s)
method Stove Top

Ingredients For edamame pasta salad

  • 8 oz
    elbow macaroni, cooked, drained and rinsed in cold water
  • 1 bag
    (12 oz) frozen shelled edamame
  • 1 can
    (15 oz) black beans, drained and rinsed
  • 1 md
    bell pepper, chopped
  • 2 md
    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
  • 1/2 tsp
  • 3/4 c
    olive oil

How To Make edamame pasta salad

  • Rinsing edamame in a colander.
    Cook edamame according to package directions; drain and rinse with cold water.
  • Dressing ingredients in a mason jar.
    For the dressing: place all ingredients in a jar with a tight fitting lid. Shake well.
  • Edamame, black beans, tomato, green pepper, onion, and pasta tossed in a bowl.
    In a large bowl toss edamame and pasta with remaining ingredients.
  • Dressing added to pasta salad.
    Add about 1/2 cup or so of the balsamic dressing and serve.