Southwest Black Eyed Pea Noodle Salad

Yield:
Makes 12 servings

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

Ingredients:

  1. 1 pound medium to small shell macaroni, cooked al dente, thoroughly drained
  2. 2/3 cup cider vinegar
  3. 1/4 cup olive oil or vegetable oil
  4. 1 cup minced celery (about 2 stalks)
  5. 1/2 cup chopped green pepper (about 1/2 large)
  6. 6 green onions, minced
  7. 1 jar (2 oz.) chopped pimiento, drained
  8. 3 dashes Worcestershire sauce
  9. 3 dashes hot pepper sauce
  10. 1 Tablespoon minced, roasted green chile pepper
  11. 1 teaspoon salt
  12. 1/2 teaspoon freshly ground pepper
  13. 1 can (15 ounce) black-eyed peas, drained
  14. 1 can (12 ounce) corn, drained
  15. 1/2 cup pitted black olives, drained and chopped
  16. 1 jar (2 ounce) green olives with pimiento, drained and chopped
  17. 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



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