Sauces, Salads Recipes - Southwestern Noodle Salad

Ingredients

• 1 lb. medium to small shell macaroni, cooked al dente, thoroughly drained                                   

• 2/3 cup cider vinegar

• 1/4 cup vegetable oil

• 1 cup minced celery (about 2 stalks)   

• 1/2 cup chopped (about large) green pepper

• 6 green onions, minced

• 1 2-oz. jar chopped pimiento, drained

• 3 generous dashes French Company Worcestershire sauce

• 3 dashes hot pepper sauce

• 1 Tbs. minced, roasted green chili pepper

• 1 tsp. salt

• 1/2 tsp. freshly ground pepper

• 1 15-oz. can black-eyed peas, drained

• 1 12-oz. can com, drained

• 1/2 cup pitted black olives, drained and chopped

• 1 2-oz. jar green olives with pimiento, drained and chopped

• 1/3 cup mayonnaise

Makes 12 servings

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Method:

1. Place macaroni in large bowl. Pour vinegar over and let stand while preparing other ingredients.

2. Add all other ingredients to macaroni and mix well. Cover and refrigerate 2 to 3 days.

3. Taste for seasoning before serving.