---------- 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
  cjhartlin@msn.com Source: Best Recipes

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