Texas Salad
This is a family favorite. The recipe makes GOBS! For just the family, I halve the recipe. For a bigger gathering, this is an easy dish to offer your guests
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup sliced black olives
- 1 cup celery chopped
- 1/2 cup green pepper chopped
- 3/4 cup red wine vinegar
- 1/3 cup salad oil
- 1 pound medium pasta shells cooked
- 2 oz pimiento
- 1 can black-eyed peas ri sed
- 1 can shoe-peg corn
- 2 til worcestershire sauce
- Carbohydrate 258.693243126157 g
- Cholesterol 331.1224301 mg
- Fat 42.1713088914054 g
- Fiber 4.82208192109007 g
- Protein 53.2339645433509 g
- Saturated Fat 4.008534990131 g
- Serving Size 1 1 Serving (844g)
- Sodium 802.958480261708 mg
- Sugar 253.871161205067 g
- Trans Fat 4.98208477237433 g
- Calories 1654 calories
Cook shells per package instructions. Drain. Mix red wine vinegar and let marinate overnight Add rest of ingredients ingredients to cooked pasta with enough mayo to bind. I double the black-eyed peas, olives, corn.
