All Vegetable Pasta Salad |
Course : Italian
Serves: 6 |
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Ingredients:
10 ounces pasta shells |
32 ounces mixed vegetables -- frozen (broccoli -- cauliflower, carrots, etc) |
1 medium white onions -- half-ring sliced |
1 cup Italian salad dressing -- low calorie |
15 ounces kidney beans -- canned, rinsed and -- drained |
1 teaspoon garlic powder |
1 teaspoon Cajun seasoning |
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Preparation / Directions:
Cook pasta shells according to directions. Drain and rinse in cold water. Pour boiling water over mixed vegetables. Drain and rinse in cold water. Combine kidney beans, dressing, spices and chopped onion together. Add vegetables; mix. Add pasta mix well. Chill at least 1 hour before serving. Serves 6.
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