gazpacho pasta with cannellini

Ingredients

• 1 pound elbow macaroni, radiatore or other med. pasta shape, uncooked
• 3 - large ripe tomatoes, finely diced
• 2 - med. cucumbers,peeled,seeded and finely diced
• 1 - med. red onion, diced
• 2 cups vegetable or tomato juice
• 1 teaspoon worcestershire sauce
• 3 teaspoons red wine vinegar
• 1 can 16 oz. cannellini beans, drained and rinsed well
• 3 tablespoons chopped fresh parsely
• dash salt and pepper