Edamame Pasta Salad With Tahini Dressing |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A slightly different pasta salad, feel free to double it for potlucks and picnics. I particularly like to use Wacky Mac or tri-color pasta for this! Ingredients:
8 ounces shell pasta, cooked tender (1 dry cup or just a teensy bit less so to not overpower the edamame) |
1 1/2 cups shelled edamame (if using fresh or frozen, or 1 15-oz can edamame rinsed and drained ) |
1/2 cup frozen corn |
1 (15 1/2 ounce) can black beans |
1 cup olive oil |
2 tablespoons sugar |
2 tablespoons tahini |
1/3 cup apple cider vinegar |
3/4 teaspoon sea salt |
3/4 teaspoon mustard powder |
1 tablespoon toasted sesame seeds |
Directions:
1. Cook the pasta according to package directions, preferably tender. When it's done cooking, rinse with cold water and pour in a large serving bowl or container.
2. Rinse and drain the black beans and edamame.
3. Thaw the corn (and edamame).
4. Mix the corn, edamame, and black beans together with the pasta.
5. Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed.
6. Stir in the sesame seeds.
7. Pour the completed dressing over the pasta, and let chill for about 45 minutes-1 hour then serve. Lasts about 4-5 days fresh and great for brown-bagging lunch; and if your workplace lacks a fridge, don't fear due to the lack of dairy products!
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