All Vegetable Pasta Salad

Course : Salads
Serves: 6
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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

Preparation / Directions:

Cook pasta shells according to directions. Drain and rinse in cold water. Pourboiling 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.

19 Kitchen's say:
  (2 1/2 Stars!)
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