Description
A twist on traditional Greek pasta salad—with edamame!
Ingredients
- 12 ounces, weight Rotini Pasta
- 1 cup Frozen Edamame
- 15 ounces, weight Kidney Beans
- 15 ounces, weight Corn Kernels, Rinsed
- 2 cups Green Beans, Chopped
- ½ cups Feta Cheese, Crumbled
- ½ cups Kalamata Olives, Chopped
- 1 bottle (8 Oz. Size) Annie’s Roasted Red Pepper Salad Dressing
- 12 ounces, weight Rotini Pasta
- 1 cup Frozen Edamame
- 15 ounces, weight Kidney Beans
- 15 ounces, weight Corn Kernels, Rinsed
- 2 cups Green Beans, Chopped
- ½ cups Feta Cheese, Crumbled
- ½ cups Kalamata Olives, Chopped
- 1 bottle (8 Oz. Size) Annie’s Roasted Red Pepper Salad Dressing
Preparation
Cook pasta according to package directions. Just before the pasta is finished, add in the edamame to cook.
Drain well and place in bowl with the rest of the ingredients. Mix well and refrigerate until cold, preferably overnight.
Enjoy!
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