1 lb. sm. shell macaroni, cooked al dente and drained
3/4 c. red wine vinegar
1/4 c. vegetable oil
1 c. sliced celery
1/2 c. chopped green pepper
6 green onions, sliced (with green tops)
1/4 tsp. Worcestershire sauce
Several dashes hot pepper sauce
2-3 tbsp. chopped green chilies
Salt and pepper to taste
1 (16 oz.) can garbanzo beans, drained
1 (12 oz.) can corn, drained
1/2 c. chopped black olives
Approximately 1/3 c. mayonnaise

Put cooked macaroni in large salad bowl. Pour vinegar over macaroni and let stand while preparing other ingredients. Add oil, celery, green pepper, onions, Worcestershire, hot pepper sauce, chilies, salt, pepper, beans, corn, olives, and mayonnaise to macaroni mixture; mix well.

Cover and refrigerate for 2-3 days. Taste for seasoning before serving. (There should be a suggestion of the chilies and the tart tang of vinegar, but only a minimal amount of mayonnaise.)