Mixed Vegetable Pasta Salad

Pasta shells, broccoli, cauliflower, carrots, white onion, and kidney beans tossed with Italian salad dressing, garlic powder, and Cajun seasoning.

Ingredients -

10 ounces Pasta Shells, cooked al dente, and drained
32 ounces Frozen Mixed Vegetables, (broccoli, cauliflower, carrots, etc)
1 medium White Onions, half-ring sliced
1 cup Italian Salad Dressing, low calorie
15 ounces canned Kidney Beans, rinsed and drained
1 teaspoon Garlic Powder
1 teaspoon Cajun Seasoning

Preparation:

1. Pour boiling water over frozen, drain and rinse in cold water.

2. Combine white onion rings, Italian salad dressing, garlic powder, and Cajun seasoning to large serving bowl. Stir to combine.

3. Add mixed vegetables and toss.

4. Add cooked pasta and mix well.

5. Refrigerate at least 1 hour before serving.

Pasta Salad Making Tips -

Frozen Spinach

Frozen spinach can save you a good deal of prep work, and is an adequate replacement for fresh in most recipes where the spinach will be cooked. The yield for frozen spinach will be equal to that of fresh spinach when cooked.

Pasta Salad Making Tips -

Red Onions

Red onions are gentler than yellow onions, and are well suited for salad making, sliced thin and tossed with other vegetables, they add wonderful flavor, texture and color.

Recipe Ideas:

Orzo Salad

Pasta and Green Bean Salad

Pasta Salad Dressing

Pasta Salad with Chicken

Pasta Salad with Lentils and Tuna

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