Southwestern Salad

• 1 lb small macaroni noodles, such as shell cooked al dente and thoroughly drained or 1 lb ditalini, cooked al dente and thoroughly drained
• 23 cup cider vinegar
• 14 cup vegetable oil
• 1 cup celery, minced
• 12 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
• 12 teaspoon fresh ground pepper
• 1 (15 ounce) can black-eyed peas, drained
• 1 (12 ounce) can corn, drained
• 12 cup pitted black olives, chopped
• 1 (2 ounce) jar pimento-stuffed green olives, drained and chopped
• 13 cup mayonnaise (about)

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.

macaroni noodles, cider vinegar, vegetable oil, celery, green pepper, green onions, pimiento, worcestershire sauce, pepper sauce, green chili pepper, salt, ground pepper, blackeyed peas, corn, black olives, green olives, mayonnaise

Taken from www.food.com/recipe/southwestern-salad-228633 (may not work)