Friday, April 17, 2009

Pasta Salad

It's that time of year again to begin thinking about cookouts and family reunions.  This is a family favorite of mine.  This is a recipe that my vegan inlaws went nuts over and the kids all loved as well. FYI it is 6pts a serving for weight watchers.

16oz tricolord rotini

2 cans sliced olives

2c grape tomatoes halved

1 English cucumber sliced into quarters

1 small purple onion chopped

1 medium bottle zesty italian salad dressing.

1 can kidney beans drained and rinsed

I put all my veggies together the night before and marinate in the salad dressing.  The next morning I cook the pasta al dente and rinse with cold water before adding to the veggie mixture.  Keep it refridgerated until ready to serve. 

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