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Southwestern Pasta Salad

Total Time

Prep: 20 min. + chilling

Makes

10-12 servings

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.

Nutrition Facts

1 cup: 295 calories, 12g fat (1g saturated fat), 2mg cholesterol, 554mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 7g protein.

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