My family has been making this for years; we’re not sure where it originated. Since there is no mayo, it is excellent for picnics or barbecues. Best if prepared the day ahead to let flavors to meld. Serve as a cool side dish with your preferred chicken, pig, or beef. To give this dish more color, you can use red, yellow, or orange peppers in place of the green ones.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- 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.
Reviews
This is the greatest for a summer picnic as there is no mayonnaise to worry about. Don’t change a thing!
the dressing was too sweet. I probably would not make this again.
This is a great and easy pasta salad recipe. I do not put in pimento peppers because I never have them on hand. I do add pepperoni and cheese to it. THis is definitely a crowd pleaser! I am always asked for the recipe!
I normally do not review recipes that I change, however, the basic ingredients for the dressing portion I did not change. The sugar and vinegar quantities are correct and are required to balance each other. It is a good salad. I received many compliments on it. What I changed was the green peppers as I do not like them. Instead I added chopped carrots (added to the boiling water before I added the pasta.) I also roasted my own red pepper instead of the pimento (as they are hard to find where I live). I added salt and pepper after I tasted the salad. Thank you for the recipe Misty. I received many compliments. I will make this one again.
I tried this recipe on Sunday, and while the vegan friend I made it for liked it, I was NOT impressed at all. The sauce was overpowering with the vinegar (I don’t like vinegar much as it is) and the oil, soup and vinegar did NOT mix well at all no matter how long I whisked it. This would have been a much better recipe with Italian dressing instead. I also left out the sugar because neither of us like or eat very much of it. 3/4 of a cup is a little much for a seemingly healthy salad.
Great summer salad. I made this as written, only using different pasta as I didn’t have small seashells. I had beer stein pasta, so that is what I used. You would never guess that the dressing was made with a can of condensed tomato soup. I made this for lunches this week and DS and DH both enjoyed it also. I made the day ahead to give it 24 hours to meld. I did add a little salt and pepper to my serving. A nice alternative to a mayonnaise based pasta salad. Thanks misty for sharing.