COOK pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
MEANWHILE, cut carrots, cucumber and zucchini lengthwise in half, then crosswise into thin diagonal slices; place in large bowl. Add tomatoes and 1/4 cup dressing; toss to coat. Let stand 10 min.
DRAIN pasta mixture. Rinse with cold water until cooled; drain well. Add to vegetable mixture with remaining dressing, parsley and cheese; mix lightly. Refrigerate 1 hour.
serving size = 1-1/3 cups (325 mL)
