Southwest Black Eyed Pea Noodle Salad

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

Yield: Makes 12 servings

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Ingredients

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

check cider vinegar 2/3 cup cider vinegar

check olive oil or vegetable oil 1/4 cup olive oil or vegetable oil

check minced celery (about 2 stalks) 1 cup minced celery (about 2 stalks)

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

check green onions, minced 6 green onions, minced

check (2 oz.) chopped pimiento, drained 1 jar (2 oz.) chopped pimiento, drained

check Worcestershire sauce 3 dashes Worcestershire sauce

check hot pepper sauce 3 dashes hot pepper sauce

1 Tablespoon minced, roasted green chile pepper

check salt 1 teaspoon salt

check freshly ground pepper 1/2 teaspoon freshly ground pepper

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

check (12 ounce) corn, 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)

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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.