1 lb. corkscrew macaroni (rotelle)
6 med. tomatoes, diced
2 med. onions, chopped
1 sm. green pepper, diced
1 sm. red sweet pepper, diced
2 (4 oz.) cans diced green chili peppers
1 (6 oz.) can pitted ripe olives, drained and sliced
1/2 c. cooking oil
1/3 c. lemon juice
1/3 c. vinegar
1/4 c. chopped fresh cilantro
1 tbsp. chili powder
1 1/2 tsp. garlic salt
1 tsp. sugar

Cook pasta according to package directions. In a very large bowl, combine pasta with tomatoes, onion, green and red peppers, undrained chili peppers, and olives; mix well.

For dressing, in screw-top jar combine oil, lemon juice, vinegar, cilantro, chili powder, garlic salt, sugar and 1 teaspoon pepper. Cover; shake to mix. Pour over pasta mixture. Toss gently until all ingredients are well coated. Chill, covered, up to 24 hours. Makes 18 to 20 side-dish servings.