INGREDIENTS:
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
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. Serves 6.
Related recipes:
- Seafood And Vegetable Pasta INGREDIENTS: Onions, cooking (diced) 3 medium Onion, Spanish (sliced thinly) 1/2 large Ginger (sliced thinly) 1 root; or 2 tsp Garlic (sliced thinly, chopped) 5...
- Patchwork Quilt Pasta Salad INGREDIENTS: 1 (12 ounce) package rotini/corkscrew pasta 1 (16 ounce) package frozen mixed vegetables, thawed 1 (15.25 ounce) can kidney beans, drained 1 1/2 cups...
- 7-Vegetable Italian Salad INGREDIENTS: 1 (16 oz.) can Veg-All mixed vegetables, well drained 1 med. coarsely chopped onion 2 c. cooked rotini pasta 3 tbsp. Italian (or your...
- Pasta And Vegetable Salad INGREDIENTS: 1/2 lb. of your favorite pasta 1 env. zesty garlic and herbs salad dressing mix 1/3 c. vegetable oil 1/4 c. water 1/4 c....
- VEGETABLE – PASTA SALAD INGREDIENTS: 1 1/4 c. vinegar 1 1/4 c. water 10 env. Good Seasons Mild Italian salad dressing 2 c. vegetable oil 1 tsp. basil 2...