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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
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