Sweet and Sour Pasta Salad

This has been made by my family for years; not sure where it came from. Great for cookouts or picnics since there is no mayo. Best if made the day before to let flavors blend. Serve with your favorite chicken, pork, or beef as a refreshing side dish. You can substitute red, yellow, or orange peppers for the green to add extra color to this dish.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 337 Calories

Ingredients

• ¾ cup white sugar
• ¾ cup vegetable oil
• 1 (10.75 ounce) can condensed tomato soup
• 1 (16 ounce) package small seashell pasta
• ¾ cup cider vinegar
• 1 (4 ounce) jar chopped pimento peppers
• 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

Recipe Instructions

Step 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.

Step 2

Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.

Step 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.