---------- Recipe via Meal-Master (tm) v8.05

     Title: Southwestern Noodle Salad
Categories: Pasta, Salads, Appetizers, Vegetables
     Yield: 12 Servings

     1 lb Medium to small shell
          -macaroni, cooked al dente,
          -thoroughly drained
   2/3 c  Cider vinegar
   1/4 c  Vegetable oil
     1 c  Minced celery (2 stalks)
   1/2 c  Chopped green pepper (about
          -1/2 large)
     6    Green onions, minced
     1    2 oz. jar chopped pimiento,
          -drained
     3    Generous dashed French Co.
          -Worcestershire sauce
     3    Dashes hot pepper sauce
     1 tb Minced, roasted green chili
          -pepper
     1 ts Salt
   1/2 ts Freshly ground pepper
     1    15 oz. can black-eyed peas,
          -drained
     1    12 oz. can corn, drained
   1/2 c  Pitted black olives, drained
          -and chopped
     1    2 oz. jar green olives with
          -pimiento, drained and
          -chopped
   1/3 c  Mayonnaise (about)

 Place macaroni in large bowl.  Pour vinegar over and
 let stand while preparing other ingredients.  Add all
 other ingredients to macaroni and mix well.  Cover and
 refrigerate 2 to 3 days.  Taste for seasoning before
 serving.  Makes 12 servings.  Typed in MMFormat by
 [email protected] Source: Best Recipes

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