One - Two - Three - Mexican Macaroni Salad

Ingredients

• 6 ounce olives black drained sliced canned
• 1 teaspoon garlic powder 
• 0.5 cup bell pepper green finely chopped
• 10 servings ground pepper black to taste
• 16 ounce macaroni dry
• 1 cup mayonnaise 
• 1.5 cups chunky salsa 
• 1 teaspoon salt 

Equipment

• bowl
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain.
3. In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well.
4. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.