Edamame Pasta Salad With Tahini Dressing

Ingredients

PASTA SALAD

• 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

DRESSING

• 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. 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. 2

   Rinse and drain the black beans and edamame.

3. 3

   Thaw the corn (and edamame).

4. 4

   Mix the corn, edamame, and black beans together with the pasta.

5. 5

   Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed.

6. 6

   Stir in the sesame seeds.

7. 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!