Edamame Pasta Salad With Tahini Dressing

READY IN: 40mins
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...

Ingredients Nutrition


  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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