Zesty Mexican Salad

• ounces elbow macaroni↗8
• cup mayonnaise↗3⁄4
• cup taco sauce, hotness to taste. I use medium1⁄2

  hotness to taste. I use medium

• tablespoons vinegar↗2
• teaspoon chili powder↗1 -2
• teaspoon onion salt1⁄2
• drops hot pepper sauce (tabasco )↗5 -10
• (14 ounce) can kidney beans, drained↗1
• (11 ounce) can mexicorn, drained1
• cup sliced black olives1⁄2
• cup sliced green onion1⁄4

Step-by-step instructions

1. 1

   Cook pasta according to package directions. Rinse with cold water to cool. Drain well.

2. 2

   Meanwhile, in large bowl, combine mayo, taco sauce, vinegar, chili powder, onoin salt and hot pepper sauce. Add cooled pasta and remaining ingredients. Blend well, Cover and refrigerate.