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Barbecue Shell Salad




Source of Recipe


Internet


List of Ingredients




1 pound shell pasta, cooked until al dente
1 10-ounce can tomato soup
1 cup cider vinegar
1/2 cup sugar
1/2 cup vegetable oil
1 cup cucumber, peeled, seeded and diced
1 cup green-bell peppers, seeded and diced
1/2 cup sweet red pepper, seeded and diced
1/2 cup onion, diced
6 green onions, sliced (white and green)
4 garlic cloves, pressed
1 teaspoon sea salt
1 teaspoon black pepper


Recipe



Rinse cooked pasta in cold water, drain thoroughly and place in a large serving bowl. Combine the soup, vinegar, sugar and oil in a small bowl, blending well. Pour the mixture over the pasta and gently toss to coat. Add cucumbers, green peppers, red peppers, onion, green onions, garlic, salt and pepper and toss gently again. Cover and refrigerate over night. Serves 12 to 16.