Recipe - All Vegetable Pasta Salad

10 ounce Pasta shells
32 ounce Mixed vegetables; frozen
(broccoli; cauliflower,
carrots; etc)
1 md White onions; halfring
cut or sliced up
1 cup Italian salad dressing; low
calorie
15 ounce Kidney beans; canned, rinsed
and drained
1 teaspoon Garlic powder
1 teaspoon 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.

EATL Digest 16 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.