All Vegetable Pasta Salad

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

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.

Submitted by: Recipe Group Member