A Southwestern-inspired pasta salad with everything but the kitchen sink. Best if made day before serving. Mince all items for best flavor! Taste and season salad with more salt, hot sauce, or vinegar before serving. The longer it sits in the refrigerator, the better it gets!
Provided by Jennifer Oliver ElBassuni
Categories Salad Pasta Salad
Time P1DT30m
Yield 12
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a large bowl. Pour vinegar over pasta.
- Mix black-eyed peas, corn, celery, vegetable oil, green bell pepper, olives, green onions, mayonnaise, pimentos, green olives, green chile peppers, salt, black pepper, Worcestershire sauce, and hot pepper sauce into pasta mixture and stir well. Cover bowl with plastic wrap and refrigerate, 1 to 3 days.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 39.5 g, Cholesterol 2.3 mg, Fat 12 g, Fiber 3.8 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 610.2 mg, Sugar 2.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love