Springtime Bacon & Veggie Pasta Salad

1/2 lg. rotini, cooked rinsed

2 cups chopped stemmed fresh kale

2 cups mixed red, orange, yellow and green cherry tomatoes, cut in half

1 cup chopped Italian parsley

1/2 cup slivered red onions

1/2 cup chopped pepperoncini peppers

1 can (16 oz) chickpeas (garbanzo beans) rinsed

8 sliced cooked OSCAR MAYER Bacon, cut into 1-inch pieces

1/2 cup fresh mozzarella cheese pearls, drained

1 cup KRAFT Zesty Italian Dressing