Salad:

4 oz. (1 1/4 cups) uncooked rotini pasta
1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, drained
1 can (15 oz.) white beans, rinsed and drained
3/4 cup diced zucchini
3/4 cup diced yellow bell pepper
3/4 cup diced carrot
1/2 cup frozen peas, thawed
1/4 cup chopped fresh basil
2 Tbsp. finely diced red onion
Grated Parmesan cheese, optional

Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. Contadina® Tomato Paste
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
1 clove garlic, minced
Salt and black pepper, to taste

1. Cook pasta according to package directions. Rinse with cold water; drain well.

2. Meanwhile, whisk together dressing ingredients in a large salad bowl.  Stir in remaining salad ingredients, except Parmesan cheese.  Add cooked cooled pasta; toss well with dressing.

3. Serve with Parmesan cheese, if desired.