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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This satisfying salad has a nice blend of textures and flavors. I appreciate its make-ahead convenience when I'm entertaining. —Ann Brown, Bolivar, Missouri 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 (15-1/2 ounces) black-eyed peas, rinsed and drained |
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 |
Directions:
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.
2. 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.
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