Macaroni With Beans & Tuna
 

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    1      lb            elbow macaroni -- cooked
   12      ozs           tuna in water -- drained and flaked
   16      ozs           dark red kidney beans, canned -- drained
      1/2  c             onions -- chopped
      1/4  c             parsley
    2      tbsps         white vinegar
    1      tsp           salt
      1/4  tsp           black pepper
    1      c             Swiss cheese -- shredded

Prepare 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.