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Sweet and Sour Pasta Salad Recipe

Recipe by: misty

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook10 m
  • Ready In12 h 35 m
  • 1Bring 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.
  • 2Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
  • 3Whisk 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.
Ingredients
  • 12 servings
  • 337 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    337
    17%
  • Fat:
    15
    23%
  • Carbs:
    46.3
    15%
  • Protein:
    5.9
    12%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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