Minestrone Pasta Salad

Cook the shell pasta according to package directions until al dente, then drain and rinse with cold water to cool completely.

Slice the carrots into thin rounds or half-moons, and chop the bell peppers into bite-sized pieces.

Drain the canned kidney beans and garbanzo beans in a colander, rinsing them briefly under cold water.

Drain the canned diced tomatoes in a fine-mesh strainer, pressing gently to remove excess liquid.

Combine the cooled cooked pasta, sliced carrots, chopped bell peppers, drained kidney beans, drained garbanzo beans, and drained tomatoes in a large mixing bowl.

Pour the Italian salad dressing over the pasta and vegetable mixture, tossing gently but thoroughly until all ingredients are evenly coated.

Sprinkle the Parmesan cheese over the salad and fold it in gently to distribute evenly throughout.

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld together.