Gazpacho Pasta with Cannellini Beans

• 1 pound Elbow Macaroni, Radiatore or other medium pasta shape, uncooked
• 3 large, ripe tomatoes, finely diced
• 2 medium cucumbers, peeled, seeded and finely diced
• 1 medium red onion, diced
• 2 cups vegetable or tomato juice
• 1 tbsp. Worchestershire sauce
• 3 tbsp. red wine vinegar
• 1 16- oz. can cannellini beans, drained and rinsed well
• 3 tbsp. chopped fresh parsley
• Salt and pepper to taste

Preparation

1 Prepare pasta according to package directions. Drain and rinse under cold water.
2 In a large bowl, stir together remaining ingredients; serve.

Source: National Pasta Association