Three-Bean Pasta & Parmesan Salad

• 2 cups whole wheat ditali pasta, uncooked
• 2 qt. green beans, trimmed, halved
• 2 cans no-salt-added chickpeas (garbanzo beans), rinsed
• 2 cans no-salt-added red kidney beans, rinsed
• 3-1/2 cups celery, thinly sliced diagonally
• 1 cup scallions, thinly sliced
• 1 cup Shaved Parmesan cheese
• 1 cup Pure Kraft Refrigerated Fire Roasted Tomato and Basil Dressing

1. Cook pasta as directed on package, omitting salt and adding green beans during the last 3 min.
2. of cooking; drain.
3. Rinse under cold water until cool.
4. Combine chickpeas, kidney beans, celery, scallions and cheese in large bowl.
5. Add pasta, green beans and dressing; mix lightly.

whole wheat ditali pasta, green beans, salt, salt, celery, scallions, parmesan cheese, tomato

Taken from www.kraftrecipes.com/recipes/three-bean-pasta-parmesan-salad-171859.aspx (may not work)