The classic flavors of Italy’s Pasta e Fagiole soup—pasta, beans and tomatoes—are the stars of this hot-weather entrée salad. 

1. Cook the pasta according to the package directions. Drain.

2. Drain the kidney beans, Great Northern beans and tomatoes and transfer to a large bowl. Add the pasta, carrots, bell pepper, dressing and Parmesan and toss to mix.

3. Line a large serving dish with the lettuce and spoon in the salad.

Variation
Stir in 1/2 cup sliced celery to add a bright flavor.