Southwestern Salad

An unusual approach to the traditional macaroni salad. Make it 2 or 3 days ahead to allow flavors to blend, but do taste before serving since it may need a little more salt or vinegar.Originally from a January 1979 issue of Bon Apetit.

• Ready In: 25 mins
• Serves: 10-12

Ingredients

• 1  lb  small macaroni noodles, such as shell cooked al dente and thoroughly drained or 1  lb  ditalini, cooked al dente and thoroughly drained
• 2⁄3 cup cider vinegar
• 1⁄4 cup  vegetable oil
• 1  cup celery, minced
• 1⁄2 cup green pepper, diced
• 6  green onions, minced
• 1 (2 ounce) jar chopped pimiento, drained
• 3  dashes Worcestershire sauce (generous dashes)
• 3  dashes  hot pepper sauce
• 1  tablespoon  roasted green chili pepper, minced
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 1 (15 ounce) can black-eyed peas, drained
• 1 (12 ounce) can corn, drained
• 1⁄2 cup pitted black olives, chopped
• 1 (2 ounce) jar  pimento-stuffed green olives, drained and chopped
• 1⁄3 cup mayonnaise (about)

Directions

1. Place macaroni in large bowl; pour vinegar over and let stand while preparing other ingredients.
2. Add all other ingredients to macaroni and mix well.
3. Cover and refrigerate 2 to 3 days.
4. Taste for seasonings before serving; there should be a suggestion of chili and a tart tang from the vinegar.