September 6, 2010

Southwestern Pasta Salad

1 pkg. (1 lb.) small shell pasta
2/3 cup cider vinegar
2 celery ribs, chopped
6 green onions, thinly sliced
1/2 cup chopped green pepper
1 can.(15-1/2 oz) black eye peas, rinsed and drained
1 can.(11oz) whole kernel corn, drained
1 can. (2-1/4oz) sliced ripe olives, drained
1/2 cup sliced stuffed olives
3 T. diced pimientos
1/3 cup mayonnaise
1/4 cup vegetable oil
2 T. chili powder
1 tsp. salt
1/4 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce

       Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vinegar and toss to combine. Stir in the celery, onions, green pepper, peas, corn, olives and pimientos. In a small, combine the remaining ingredients; Stir into pasta mixture. Cover and refrigerate overnight.
10 to 12 serves.

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