Vegetable Pasta Salad
Throwing together pasta and some veggies and enjoy a delicious, outdoorsy summer pasta salad. This recipe serves 6.
Cooking Time15 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
- 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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