Tomato & Chickpea Pasta Toss

• 3 cups rotini pasta, uncooked
• 1 cup cherry tomatoes, halved
• 1 cup frozen corn, thawed
• 1 cup halved green beans
• 1 Tbsp. oil
• 1 can (15 oz.) chickpeas (garbanzo beans), rinsed
• 1/4 cup KRAFT Greek Vinaigrette Dressing
• 1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook and stir vegetables in hot oil in large skillet 5 min.
3. or until crisp-tender.
4. Stir in chickpeas and dressing; cook 3 to 4 min.
5. or until heated through, stirring occasionally.
6. Drain pasta, reserving 1/4 cup of the cooking water.
7. Place pasta in large bowl.
8. Add vegetable mixture; mix lightly.
9. Gradually stir in reserved pasta water, if needed, until pasta mixture is of desired consistency.
10. Top with cheese.

rotini pasta, cherry tomatoes, frozen corn, beans, oil, chickpeas, vinaigrette, basil

Taken from www.kraftrecipes.com/recipes/tomato-chickpea-pasta-toss-162660.aspx (may not work)