Ingredients
12
12 servings
- •1 (16 ounce) package small seashell pasta
- •2 cucumbers - peeled, quartered, and cut into 1/2-inch slices
- •1 sweet onion, halved and thinly sliced
- •2 green bell peppers, seeded and chopped into 3/4-inch pieces
- •1 (4 ounce) jar chopped pimento peppers
- •1 (10.75 ounce) can condensed tomato soup
- •¾ cup white sugar
- •¾ cup cider vinegar
- •¾ cup vegetable oil
Instructions
- Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
- Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
- Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.
Nutritional Facts
Per 12 servings
- Calories: 337
- Carbohydrate: 46g
- Fat: 15g
- Fiber: 2g
- Protein: 6g
- Sugar: 17g
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