Pasta & Bean Salad


10 ~ 1 cup servings

8 oz pasta

1 can ripe olives, drained and halved

2 can diced tomatoes

2 tsp minced garlic small onion chopped

15 oz can kidney beans

1/2 cup fat free Italian salad dressing

1 bell pepper cut into strips

1 bag stir fry veggies


Cook and drain pasta. In frying pan add garlic, beans, diced tomatoes, and veggies. Saute for five minutes. In a large bowl with a tight fitting lid, combine all ingredients and toss to mix. Store in the fridge for several hours until ready to serve.

Calories: 195 fat 1 g fiber 3 WW Points: 4


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