All Vegetable Pasta Salad Recipe
Servings: 6
Ingredients
- 10 ounce pasta shells
- 32 ounce mixed vegetables, frzn (broccoli, cauliflower, carrots, etc)
- 1 med white onions, half-ring sliced
- 1 c. Italian salad dressing, low
- 15 ounce kidney beans, canned, rinsed and liquid removed
- 1 tsp garlic pwdr
- 1 tsp Cajun seasoning
Directions
- Cook pasta shells according to directions. Drain and rinse in cool water. Pour boiling water over mixed vegetables. Drain and rinse in cool water. Combine kidney beans, dressing, spices and minced onion together. Add in vegetables; mix. Add in pasta mix well. Refrigerateat least 1 hour before serving.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 6 servings | |
| Calories 517 | |
| Calories from Fat 180 | 35% |
| Total Fat 20.08g | 25% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 799mg | 33% |
| Potassium 648mg | 19% |
| Total Carbs 71.99g | 19% |
| Dietary Fiber 11.8g | 39% |
| Sugars 7.06g | 5% |
| Protein 15.44g | 25% |
