GAZPACHO PASTA SALAD WITH CANNELLINI BEANS

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

Prepare pasta according to package directions. Drain and rinse under cold water.

In a large bowl, stir together pasta and remaining ingredients; serve.

Servings: 4
Source: National Pasta Association