Sweet and Sour Pasta Salad Recipe

Sweet and Sour Pasta Salad Recipe

  • 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
  • 3/4 cup white sugar
  • 3/4 cup cider vinegar
  • 3/4 cup vegetable oil
  1. 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.
  2. Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
  3. 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.
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