Southwest Salad(10 To 12 Servings) - cooking recipe

Ingredients

1 lb. small shell macaroni, cooked al dente and drained
3/4 c. red wine vinegar
1/4 c. vegetable oil
1 c. sliced celery
1/2 c. chopped green pepper
6 green onions, sliced (with green tops)
1/4 tsp. Worcestershire sauce
several dashes hot pepper sauce
2 to 3 Tbsp. chopped green chilies
salt and pepper to taste
1 (16 oz.) can garbanzo beans, drained
1 (12 oz.) can corn, drained
1/2 c. chopped black olives
1/3 c. mayonnaise (approximately)

Preparation

Put cooked macaroni in large salad bowl; pour vinegar over macaroni and let stand while preparing other ingredients.
Add oil, celery, green pepper, onions, Worcestershire, hot pepper sauce, chilies, salt, pepper, beans, corn, olives and mayonnaise to macaroni mixture; mix well.
Cover and refrigerate for 2 to 3 days.
Taste for seasonings before serving.
(There should be a suggestion of the chilies and the tart tang of vinegar, but only a minimal amount of mayonnaise.)