Bring a large saucepan of salted water to the boil and cook the pasta until 'al dente'; usually 8-10 minutes.
As the pasta is cooking, place the kidney beans in a saucepan and cover with water. Bring to a simmer and drain. Combine with the tomato, celery and chilli pepper in a large mixing bowl. Drain the pasta when ready then stir in the olive oil and chopped parsley.
Season to taste then spoon into serving bowls. Garnish with the vine cherry tomatoes and Parmesan on the side.