Ingredients:
Makes six servings 1 can (15 ounces) READ 3- or 4-Bean Salad 12 jumbo pasta shells 1/2 cup cubed (1/4-inch) cheese (see note below) 1/4 cup chopped fresh basil, parsley, chives or a combination Coarsely-ground black pepper Additional herbs

Instructions:
Drain bean salad; discard liquid. Cook pasta al dente according to package directions. Drain; rinse in cold water and drain well. Combine bean salad, cheese and herbs. Add black pepper, as desired. Spoon bean mixture into shells. Sprinkle with additional herbs, as desired. Serve immediately or chill. Note: You may also use smoked Gouda, mozzarella, Monterey Jack or other favorite cheese.