Veggie Salad-Pasta Toss

• 3 cups whole wheat penne pasta, uncooked
• 2 cups halved trimmed fresh green beans
• 2 carrots Target 2 lb For $3.00 thru 02/06
• 1 cucumber
• 1 yellow zucchini
• 1 cup cherry tomatoes, halved
• 1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 1/4 cup chopped fresh parsley
• 1/4 cup Kraft Parmesan, Romano & Asiago Shredded Cheese

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. Meanwhile, cut carrots, cucumber and zucchini lengthwise in half, then crosswise into thin diagonal slices; place in large bowl.
3. Add tomatoes and 1/4 cup dressing; toss to coat.
4. Let stand 10 min.
5. Drain pasta mixture.
6. Rinse with cold water until cooled; drain well.
7. Add to vegetable mixture with remaining dressing, parsley and cheese; mix lightly.
8. Refrigerate 1 hour.

whole wheat penne pasta, green beans, carrots target, cucumber, yellow zucchini, cherry tomatoes, olive oil, parsley, shredded cheese

Taken from www.kraftrecipes.com/recipes/veggie-salad-pasta-toss-123959.aspx (may not work)