Southwest Pasta Salad

By cmschnettler

Ingredients

• 1 package (16 ounces) small pasta shells
• 2/3 cup cider vinegar
• 2 celery ribs, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped green pepper
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup sliced pimiento-stuffed olives
• 3 tablespoons diced pimientos
• 1/3 cup mayonnaise
• 1/4 cup vegetable oil
• 1 to 2 teaspoons chili powder
• 1 teaspoon salt
• 1/4 teaspoon Worcestershire sauce
• 1/8 to 1/4 teaspoon hot pepper sauce

Preparation

Step 1

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