---------- 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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