Zesty Mexican Salad - cooking recipe

Ingredients

8 ounces elbow macaroni
3/4 cup mayonnaise
1/2 cup taco sauce, hotness to taste. I use medium
2 tablespoons vinegar
1 -2 teaspoon chili powder
1/2 teaspoon onion salt
5 -10 drops hot pepper sauce (tabasco )
1 (14 ounce) can kidney beans, drained
1 (11 ounce) can mexicorn, drained
1/2 cup sliced black olives
1/4 cup sliced green onion

Preparation

Cook pasta according to package directions. Rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, combine mayo, taco sauce, vinegar, chili powder, onoin salt and hot pepper sauce. Add cooled pasta and remaining ingredients. Blend well, Cover and refrigerate.