All vegetable pasta salad

Yield: 6 Servings

Measure Ingredient
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

From: Barbara Schmidt <smgin2@...> Date: Wed, 17 Jul 1996 13:57:52 -0700 Recipe By: bjs

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. Per serving 379⅖ calories, 5.7 fat grams, 13⅕% from fat.

EAT-L Digest 16 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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