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Shell Salad |
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Serves: 18 Print this Recipe16 ounces pasta shells cooked until just tender 1 10 1/2-ounce can tomato soup 3/4 cup sugar 3/4 cup cider vinegar 3/4 cup vegetable oil 2 cucumbers pared and diced 2 green bell peppers seeded and diced 1 onion medium, peeled and diced 1 4-ounce jar pimiento drained and diced 1 green bell pepper sliced in rings Rinse cooked macaroni in cold water and drain thoroughly. Combine tomato soup, sugar, vinegar, and oil. Add macaroni; cover and refrigerate for 24 hours. Add cucumbers, peppers, onion, and pimiento. Stir just to mix. Serve garnished with green pepper rings. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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