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