Recipe by the80srule
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!
Top Review by Wish I Could Cook
Mm, mm, mm, mm, mm! What a great salad! So vey simple and so good. I couldn't bring myself to measure a full cup of olive oil, so I just used a half. And actually next time I think I'll cut it down to a quarter cup. The tahini dressing is mild, so everyone will enjoy it. It's such a pretty salad too. I used whole wheat penne pasta (because that's what I had) but I think shells or bowties would be prettier. Next time I'm going to make it in a red bowl because I think it would be just stunning. Ok, back to enjoying now...
- 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 See How It's Made
- 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.
- Rinse and drain the black beans and edamame.
- Thaw the corn (and edamame).
- Mix the corn, edamame, and black beans together with the pasta.
- Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed.
- Stir in the sesame seeds.
- 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!