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Southwestern Pasta Salad Recipe

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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

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10-12 Servings
Prep: 20 min. + chilling

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

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add the vinegar and toss to combine.
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. Yield: 10-12 servings.

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

Southwestern Pasta Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p228

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