Zippy Mexican Salad - cooking recipe

Ingredients

8 ounces elbow macaroni, uncooked
3/4 cup mayonnaise
1/2 cup chili sauce or 1/2 cup taco sauce
2 tablespoons vinegar
1 -2 teaspoon chili powder
1/2 teaspoon onion salt
4 -5 drops hot sauce
14 ounces red kidney beans, drained
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onion

Preparation

Cook pasta according to package directions. Rinse with cold water to cool quickly, drain well.
Meanwhile, in large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt and hot sauce.
Add cooled pasta and remaining ingredients; blend well. Cover; refrigerate.