Creamy Pasta Salad with Chives and Edamame

By marxpatricia

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

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.