Experience the amazing flavor of our Tomato & Chickpea Pasta Toss. Our Tomato & Chickpea Pasta Toss is made with chickpeas, tomatoes, green beans and more.
What You Need
Original recipe yields 4 servings
3 cups rotini pasta, uncooked
1 cup cherry tomatoes, halved
1 cup frozen corn, thawed
1 cup halved green beans
1 Tbsp. oil
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/4 cup KRAFT Greek Vinaigrette Dressing
1/2 cup ATHENOS Crumbled Feta Cheese with Basil & Tomato
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir vegetables in hot oil in large skillet 5 min. or until crisp-tender. Stir in chickpeas and dressing; cook 3 to 4 min. or until heated through, stirring occasionally.
Drain pasta, reserving 1/4 cup of the cooking water. Place pasta in large bowl. Add vegetable mixture; mix lightly. Gradually stir in reserved pasta water, if needed, until pasta mixture is of desired consistency. Top with cheese.
Prepare using KRAFT Balsamic Vinaigrette Dressing.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 62g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.