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Pasta and Bean Salad

Just the side for cookouts or potlucks.

Nutrition Facts: 4 WW Points; Calories 195; Fat 1g; Fiber 3g
Yield: Serves 10


  • 8 oz. pasta
  • 1 can ripe olives, drained and halved
  • 2- 14 oz. cans diced tomatoes
  • 2 tsp. minced garlic
  • 1 small onion, chopped
  • 1- 15 oz. can kidney beans
  • 1/2 cup Italian salad dressing
  • 1 bell pepper, cut into strips
  • 1- 10 oz. bag frozen stir fry veggies


  1. Cook and drain pasta
  2. In frying pan add garlic, beans, diced tomatoes, and veggies
  3. Sautee for five minutes
  4. In a large bowl with a tight fitting lid, combine all ingredients and toss to mix
  5. Refrigerate for several hours until ready to serve

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