Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
Meanwhile, cut carrots, cucumber and zucchini lengthwise in half, then crosswise into thin diagonal slices; place in large bowl. Add tomatoes and 1/4 cup dressing; toss to coat. Let stand 10 min.
Drain pasta mixture. Rinse with cold water until cooled; drain well. Add to vegetable mixture with remaining dressing, parsley and cheese; mix lightly. Refrigerate 1 hour.
Kraft Kitchen Tips!
Mix 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, 2 Tbsp. fresh lemon juice and 2 tsp. dried oregano leaves. Use instead of the sun-dried tomato dressing.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 190 mg
Carbohydrate 23 g
Fibre 4 g
Sugars 5 g
Protein 5 g
10 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.