2 cucumbers peeled quartered cut into 1/2-inch slices
2 bell peppers green seeded chopped
16 ounce seashell pasta
4 ounce pimento peppers chopped
1 onion sweet halved thinly sliced
0.8 cup vegetable oil
0.8 cup sugar white
Equipment
bowl
whisk
pot
Directions
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.
