Title: Pasta Salad
Categories: None
Yield: 1 Servings

1 lb Pasta; any variety, any
-shape
Fat-free Italian dressing
Lemon pepper
1 cn Kidney beans; drained and
-rinsed
Frozen corn
Frozen baby lima beans

Cook pasta, but do not overcook. Rinse. Add vegetables desired. I normally
use those above, but fresh cauliflower and broccoli are good, too. Add
enough FF Italian dressing to lightly coat the pasta and vegetables.
Liberally sprinkle on lemon pepper. I usually use a couple teaspoonfuls,
probably. Stir and store in airtight container in the fridge. This will
keep several days, is best after sitting at least overnight.

You can use any combination of vegetables, canned, fresh, or frozen, make a
little or a lot. I've taken this to several "affairs" and gotten rave
reviews even though it's EASY !!

Posted to EAT-LF Digest by Nancy Way Rummage on Sep
06, 1998, converted by MM_Buster v2.0l.