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- 1 (1 lb.) box medium sea shell macaroni or large sea shell macaroni
- 1 can tomato soup
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 (4 oz.) jar pimientos
- 3/4 sugar
- 3/4 cooking oil
- 3/4 cider vinegar
- salt and pepper
Mix all ingredients except macaroni in 3 quart glass covered dish. Chill in refrigerator overnight to blend flavors. Cook macaroni according to package directions and drain. Add to liquid mixture stirring well and refrigerate at least 2 to 3 hours before serving.