Shells with Beans and Tuna

1 pound Medium Shells, Elbow Macaroni, or other medium pasta shape -- uncooked
1 12 1/4-ounce can chunk light tuna in water -- drained
1 16-ounce can kidney beans
1 16-ounce can pinto beans -- rinsed and drained
1/2 medium red onion -- chopped
1/4 cup chopped Italian or curly parsley
1/4 cup chopped ripe black olives
2 tablespoons red wine vinegar
Salt -- to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Asiago cheese

Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onion, parsley and olives in a mixing bowl. In a small bowl, whisk together vinegar, salt and pepper. When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate and serve cold.

Serves 6 to 8