Three-Bean Pasta & Parmesan Salad

• 1 cup whole wheat ditali pasta, uncooked
• 3/4 lb. (340 g) fresh green beans, trimmed, cut in half
• 1 can (14 fl oz/398 mL) no-salt-added chickpeas (garbanzo beans), rinsed
• 1 can (14 fl oz/398 mL) no-salt-added kidney beans, rinsed
• 2 stalks celery, cut diagonally into thin slices
• 3 green onions, thinly sliced
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1/2 cup Kraft 100% Parmesan Shaved Cheese, divided

1. Cook pasta in large saucepan as directed on package, omitting salt and adding green beans to the boiling water for the last 3 min.
2. ; drain.
3. Rinse with cold water to cool; drain again.
4. Combine chickpeas, kidney beans, celery and onions in large bowl.
5. Add pasta mixture, dressing and 1/4 cup cheese; mix lightly.
6. Spoon onto platter; top with remaining cheese.

whole wheat ditali pasta, green beans, salt, salt, stalks celery, green onions, italian dressing

Taken from www.kraftrecipes.com/recipes/three-bean-pasta-parmesan-salad-150738.aspx (may not work)