Elbow Pasta Salad

• 1 package 16 oz. Elbow macaroni pasta
• 3 Tablespoons canola oil
• 1 Tablespoon Accent seasoning
• 3 Tablespoons lime juice
• 1/2 cup fat-free mayonnaise
• 1 cup celery, chopped
• 1 cup bell pepper, chopped
• 2 cups green onions, chopped
• 1 jar (4 oz.) pimientos, diced
• 1 cup black olives, chopped
• 1 package (10 oz.) of frozen peas

1. Boil elbow pasta according to package directions. Drain.
2. Mix elbow pasta, oil, Accent, and lime juice in a bowl.
3. Cover bowl with lid or plastic wrap. Refrigerate overnight.
4. The next day, add mayonnaise, celery, bell pepper, onions, pimentos, olives, and peas to the elbow pasta mixture.
5. Mix well.
6. If desired, season with onion powder, garlic powder, salt, and pepper.