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All Vegetable Pasta Salad

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  • 10 oz Pasta shells
  • 32 oz Mixed vegetables; frozen (broccoli; cauliflower, carrots; etc)
  • 1 md White onions; half-ring sliced
  • 1 c Italian salad dressing; low calorie
  • 15 oz Kidney beans; canned, rinsed and drained
  • 1 ts Garlic powder
  • 1 ts Cajun seasoning


From: Barbara Schmidt <smgin2@SPRYNET.COM>
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 379.4 calories, 5.7 fat grams, 13.2% from fat.
EAT-L Digest 16 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,