Yield: 20 servings 1 1/2 cups wagon wheel pasta (dry) 3 qt. water 1 cup black-eyed peas1/2 cup cider vinegar 2 Tbsps. salad oil1/2 cup celery, chopped1/4 cup peppers, chopped1/4 cup green onions 1 Tbsp. diced pimentos 1 dash Tabasco Sauce 1 Tbsp. chili peppers, sliced1/2 tsp. salt 1 tsp. pepper1/2 cup green olives, sliced3/4 cup ripe olives, sliced1/2 cup, 2 Tbsps. Hellman's mayo 2 Tbsp. Thick & Chunky Salsa 1 cup frozen corn, cooked Cook pasta aldente. Drain, rinse in cold water, and ...
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