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!

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 day
total:
1 day
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

290 calories; protein 7.9g 16% DV; carbohydrates 39.5g 13% DV; fat 12g 19% DV; cholesterol 2.3mg 1% DV; sodium 610.2mg 24% DV. Full Nutrition