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Ingredients
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1 (16 ounce) package small seashell pasta
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2 cucumbers - peeled, quartered, and cut into 1/2-inch slices
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1 sweet onion, halved and thinly sliced
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2 green bell peppers, seeded and chopped into 3/4-inch pieces
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1 (4 ounce) jar chopped pimento peppers
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1 (10.75 ounce) can condensed tomato soup
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¾ cup white sugar
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¾ cup cider vinegar
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¾ cup vegetable oil
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.
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Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
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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.
Nutrition Facts (per serving)
337 | Calories |
15g | Fat |
46g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 337 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 2g | 12% |
Sodium 146mg | 6% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 2g | 8% |
Total Sugars 17g | |
Protein 6g | 12% |
Vitamin C 39mg | 43% |
Calcium 21mg | 2% |
Iron 2mg | 10% |
Potassium 247mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.