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All Vegetable Pasta Salad
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
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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Pasta 59