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Vegetable Pasta Salad

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Throwing together pasta and some veggies and enjoy a delicious, outdoorsy summer pasta salad. This recipe serves 6.

Serves: 6

Cooking Time: 15 min

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
Instructions
  1. Cook pasta shells according to directions.
     
  2. Drain and rinse in cold water.
     
  3. Pour boiling water over mixed vegetables.
     
  4. Drain and rinse in cold water.
     
  5. Combine kidney beans, dressing, spices and chopped onion together.
     
  6. Add vegetables; mix.
     
  7. Add pasta mix well.
     
  8. Chill at least 1 hour before serving.

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