Ingredients1 lb elbow macaroni cooked12 ozs tuna in water drained and flaked16 ozs dark red kidney beans, canned drained1/2 c onions chopped1/4 c parsley2 tbsps white vinegar1 tsp salt1/4 tsp black pepper1 c Swiss cheese shreddedPrepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl, whisk together vinegar, salt, and black 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 until ready to serve.