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