Southwestern Pasta Salad

• 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

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.

pasta shells, cider vinegar, celery, green onions, green pepper, blackeyed peas, whole kernel corn, olives, olives, pimientos, mayonnaise, vegetable oil, chili powder, salt, worcestershire sauce, hot pepper

Taken from www.tasteofhome.com/recipes/southwestern-pasta-salad/ (may not work)