Edamame and Kidney Bean Pasta Salad

• 8 oz small shell pasta
• 10 oz frozen mukimame (shelled edamame), thawed
• 1 can kidney beans, drained and rinsed
• 1 cup chopped tomatoes
• 2 medium stalks celery, chopped
• 1 cup coarsely chopped zucchini
• 1 cup Braswell's Vidalia Onion Peppercorn dressing

1. Cook pasta as indicated on package.
2. Drain, but do not rinse.
3. While pasta is cooking, add all other ingredients, except dressing, to large mixing bowl and stir well.
4. Add the warm pasta after drained and stir again.
5. Add the dressing and stir until blended.
6. Reserve the rest of the bottle of dressing.
7. Refrigerate in airtight container for at least 2 hours.
8. Taste and add more dressing as needed.
9. I like less, many people will use whole bottle.

shell pasta, frozen mukimame, kidney beans, tomatoes, stalks celery, zucchini, braswells vidalia onion

Taken from cookpad.com/us/recipes/365137-edamame-and-kidney-bean-pasta-salad (may not work)