Sweet and Sour Pasta Salad recipe
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Ingredients
- 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
Nutrition Info
- 336.8 caloriescarbohydrate: 46.3 gcholesterol: : -fat: 15 gfiber: 2.3 gprotein: 5.9 gsaturatedFat: 2.4 gservingSize: -sodium: 146.4 mgsugar: 16.7 gtransFat: : -unsaturatedFat: : -
Directions Sweet and Sour Pasta Salad
Directions
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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.