• 1 pkg (1 lb.) small shell pasta
• 2/3 C cider vinegar
• 2 celery ribs, chopped
• 6 gr onions, thinly sliced
• 1/2 c green pepper, chopped
• 1 can (15 1/2 oz) black-eyed peas, rinsed and drained
• 1 can (11 oz) whole kernel corn, drained
• 1 can (2 1/4 oz) sliced ripe olives, drained
• 1/2 c sliced stuffed green olives
• 3 tabs diced pimentos
• 1/3 c mayonnaise
• 1/4 c vegetable oil
• 1 to 2 tsp chili powder
• 1 tsp salt
• 1/4 tsp Worcestershire sauce
• 1/8 to 1/4 tsp hot pepper sauce

 
Cook pasta according to pig directions; drain and rinse with cold water. Place in a lag bowl; add the vinegar and toss to combine.

Stir in the celery, onions, green pepper, peas, corn, olives, and pimentos. Stir to mix vinegar with new ingredients. Drain off vinegar. In a sum bowl combine the remaining ingredients; stir into pasta mixture. Cover and refrigerate overnight.
 
Yield: 10-12 servings
 

From: Linda Schneider