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. Saut� 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