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, & cheese; mix lightly. Refrigerate 1 hour.