1 c. corkscrew rainbow pasta
1/2 c. chopped celery
1/2 c. chopped carrots
1/4 c. chopped onion
1/4 c. chopped green pepper
16 oz. can dark red kidney beans
3 tbsp. red wine vinegar
2 tbsp. olive oil
1 tsp. salt
1 tsp. sugar
1/2 tsp. black pepper
1/4 tsp. garlic powder

Cook, drain and cool pasta. Add remaining ingredients. Chill.