Pasta and Bean Salad 8 ounces pasta 1 can ripe olives, drained and halved 2 (14 ounce) cans diced tomatoes 2 teaspoons minced garlic 1 small onion, chopped 1 (15 ounce) can kidney beans 1/2 cup fat-free Italian salad dressing 1 bell pepper, cut into strips 1 (10 ounce) bag frozen stir fry veggies Cook and drain pasta. In frying pan add garlic, beans, diced tomatoes, and veggies. Sauté for five minutes. In a large bowl with a tight fitting lid, combine all ingredients and toss to mix. Refrigerate for several hours until ready to serve. 10 (1-cup) servings 4 WW points per serving Calories: 195; fat 1 g; fiber 3