Veggie Salad-Pasta Toss

1. 1

   Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.

2. 2

   Meanwhile, cut carrots, cucumber and zucchini lengthwise in half, then crosswise into thin diagonal slices; place in large bowl.

3. 3

   Add tomatoes and 1/4 cup dressing; toss to coat.

4. 4

   Let stand 10 min.

5. 5

   Drain pasta mixture.

6. 6

   Rinse with cold water until cooled; drain well.

7. 7

   Add to vegetable mixture with remaining dressing, parsley and cheese; mix lightly.

8. 8

   Refrigerate 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.