Southwest Black Eyed Pea Noodle Salad

A "do-ahead" salad and cousin to traditional macaroni salad

Yield: Makes 12 servings

Ingredients

1 pound medium to small shell macaroni, cooked al dente, thoroughly drained

2/3 cup cider vinegar

1/4 cup olive oil or vegetable oil

1 cup minced celery (about 2 stalks)

1/2 cup chopped green pepper (about 1/2 large)

6 green onions, minced

1 jar (2 oz.) chopped pimiento, drained

3 dashes Worcestershire sauce

3 dashes hot pepper sauce

1 Tablespoon minced, roasted green chile pepper

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 can (15 ounce) black-eyed peas, drained

1 can (12 ounce) corn, drained

1/2 cup pitted black olives, drained and chopped

1 jar (2 ounce) green olives with pimiento, drained and chopped

1/3 cup mayonnaise (adjust amount as needed)

Directions:

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. Taste for seasoning before serving. Will keep 2 to 3 days in the refrigerator.

Recipe compliments of The French Company

Please note that some ingredients and brands may not be available in every store.

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