All Vegetable Pasta Salad |
Course : Pasta Salads
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.
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Nutritional Information:
659 Calories (kcal); 21g Total Fat; (27% calories from fat); 26g Protein; 95g Carbohydrate; 0mg Cholesterol; 704mg Sodium |
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