Ingredients
1 package (16 ounces) small pasta shells2/3 cup cider vinegar2 celery ribs, chopped6 green onions, thinly sliced1/2 cup chopped green pepper1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 can (11 ounces) whole kernel corn, drained1 can (2-1/4 ounces) sliced ripe olives, drained1/2 cup sliced pimiento-stuffed olives3 tablespoons diced pimientos1/3 cup mayonnaise1/4 cup vegetable oil1 to 2 teaspoons chili powder1 teaspoon salt1/4 teaspoon Worcestershire sauce1/8 to 1/4 teaspoon hot pepper sauce
Preparation
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.
