Cook the pasta according to the directions on the package. Drain.
Meanwhile, put the lime juice in a large serving bowl. Whisk in the oil in a slow steady steam until incorporated. Stir in the garlic, salt, pepper, and salsa.
Add the hot pasta to bowl and stir to combine. Stir in the bell pepper, tomatoes, olives, beans, chilies, and cilantro or parsley. Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.
Tip: If you can’t find small shells, use elbow macaroni, ditalini, or another small shaped pasta.