Vegetable Pasta Salad

10 ounces pasta shells
32 ounces mixed vegetables, frozen (broccoli, , carrots, etc)
1 medium white onions, half-ring sliced
1 cup low fat dressing,
15 ounces canned , rinsed and drained
1 teaspoon garlic powder
1 teaspoon cajun seasoning

Cook pasta shells according to directions. Drain and rinse in cold water. Pour boiling water over
mixed vegetables. Drain and rinse in cold water. Combine kidney beans, dressing, spices and
chopped onion together. Add vegetables and mix. Add pasta mix well. Chill at least 1 hour
before serving.