Roasted potato & bean salad

1/2 cup GREY POUPON Dijon Mustard
1/2 cup KRAFT Italian Dressing
2 lb. red potatoes, cut into 1-inch cubes
1 can (14 oz.) garbanzo beans, drained, rinsed
1 large green or red bell pepper, chopped
3 green onions, sliced (about 1/3 cup)
1 pkg. (8 oz.) OSCAR MAYER Bacon, cooked, crumbled
Total time: 45 min

1. Whisk mustard and dressing in small bowl.
2. Mix 1/4 cup dressing mixture and potatoes in medium bowl. Arrange potatoes on lightly greased 15x10x1-inch baking pan. Bake at 425?F for 20 to 25 minutes or until potatoes are tender.
3. Toss beans, red pepper, onion and bacon in large bowl. Stir in remaining dressing mixture, tossing to coat. Stir in warm potatoes. Serve warm.