Elbow Macaroni and Kidney Bean Salad

1 cup elbow macaroni

1 (15 ounce) can red kidney beans, drained and rinsed

½ cup chopped celery

½ cup light mayonnaise

¼ cup chopped onion

2 tablespoons red wine vinegar, or to taste

salt and ground black pepper to taste

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.