Boil the pasta according to the box directions (till al dente).

While the pasta is cooking mince the onion and cut the green bell pepper, and cheddar cheese into small cubes. Put the onion, green pepper, cheddar cheese, and the rinsed can of dark red kidney beans into a mixing bowl.

Rinse the pasta noodles in cold water to cool them quickly. Once the noodles are cooled and drained pour them into the mixing bowl.

Add the mayonaise to the mixture (add more or less mayonaise depending on your taste).Stir until the ingredients are equally distributed. Salt and pepper to tast and mix once more.

The salad is best cool so place it in the refrigerator for at least 15 minutes. If the salad gets dried out before serving add more mayonaise.