Veggie Pasta Salad - KNEP - Kentucky Nutrition Education Program

Ingredients

• 8 ounces macaroni
• 1/4 cup reduced-fat Italian dressing
• 1/2 cup chopped tomatoes
• 1/2 carrot
• 1/4 cup frozen peas, thawed
• 1 tablespoon onion, diced
• 1 stalk celery, sliced
• 1/4 cucumber, thinly sliced
• 1/4 frozen corn, thawed
• 1/2 cup canned black beans or canned garbanzo beans (chickpeas), rinsed and drained (optional)