"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!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.