Creamy Pasta Salad with Chives and Edamame
By marxpatricia
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Ingredients
- 1 1/2 Pounds Cellentani or corkscrew-shaped pasta
- 2 bags(16ounces each) frozen shelled edamame
- 2 ribs celery, finely diced
- 1 each, seeded, finely diced: small green bell pepper, small yellow bell pepper
- 1/2 sweet onion, finely diced
- 2-2 1/2 cups reduced-fat mayonnaise
- 2 tablespoons white wine vinegar
- 1 teaspoon each: salt, sugar
- 1/2 cup chopped fresh chives
Details
Servings 12
Preparation time 25mins
Cooking time 40mins
Preparation
Step 1
1. Cook pasta in a very large pot of salted boiling water until al dente, about 10 minutes. Drain. Meanwhile, cook edamame to al dente stage according to package directions about 5 minutes.
2. Mix together celery, peppers, onion, mayonnaise, vinegar, salt, sugar and chives in a large bowl. Add the drained pasta and edamame; toss well to mix. Taste and adjust the seasonings. Serve at room temperature.
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