Chickpeas, Vegetables & Pasta Salad

• 2 cups whole wheat rotini pasta, uncooked
• 1/2 lb. sugar snap peas, cut in half
• 1 large red pepper, cut into thin strips
• 1 can (15 oz.) no-salt-added chickpeas (garbanzo beans), rinsed
• 3/4 cup KRAFT Lite House Italian Dressing, divided
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last 2 min.
2. ; drain.
3. Place in large bowl.
4. Add peppers, chickpeas and 1/2 cup dressing; mix lightly.
5. Refrigerate 1 hour.
6. Add remaining dressing; mix lightly.
7. Sprinkle with cheese.

whole wheat rotini pasta, sugar snap peas, red pepper, salt, italian dressing, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chickpeas-vegetables-pasta-salad-164432.aspx (may not work)