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All Vegetable Pasta Salad
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Rating: 5/5 (2 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 332
% Daily Value**
Total Fat 12g
18%
Saturated Fat 2g
3%
Unsaturated Fat 5g
Cholesterol 16mg
5%
Sodium 827mg
34%
Total Carbohydrate 46g
15%
Dietary Fiber 11g
43%
Sugars 8g
Protein 12g
Vitamin A  104%Vitamin C  9%
Calcium  7%Iron  19%
Potassium  14%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

All Vegetable Pasta Salad

Date Added: January 04, 2014

Ingredients:

1 Teaspoon Garlic Powder
1 Teaspoon Cajun Seasoning
10 Ounces Pasta Shells
32 Ounces Mixed Vegetables frozen (broccoli; cauliflower, carrots; etc)
1 White Onion half-ring sliced
1 Cup Italian Salad Dressing low calorie
15 Ounces Kidney Beans canned, rinsed and drained
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Directions:

1. Cook pasta shells according to directions.

2. Drain and rinse in cold water. Pour boiling water over mixed vegetables.

3. Drain and rinse in cold water. Combine kidney beans, dressing, spices and chopped onion together.

4. Add vegetables; mix. Add pasta mix well. Chill at least 1 hour before serving.

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Dietary Notes:
This recipe is low-cholesterol with 15.67mg per serving

This recipe is high in Vitamin A with 104% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Garlic, Onion allergies.
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