Red wine vinegar adds just the right touch to this delicious and easy dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.
Per Serving: 147 calories; protein 4.7g; carbohydrates 20.1g; fat 5.3g; cholesterol 5.2mg; sodium 238.6mg.