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ALL VEGETABLE PASTA SALAD
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 canned kidney beans, rinsed and drained
1 teaspoon garlic powder
1 teaspoon cajun seasoning

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 and mix. Add pasta mix well. Chill at least 1 hour
before serving.