INGREDIENTS:
1 lb. shell shaped macaroni
1 med. onion, diced
2 sm. or 1 lg. cucumber, peeled and diced
1 med. to lg. green pepper, diced
1 celery stalk, diced
1/2 can tomato soup, undiluted
3/4 c. sugar
3/4 c. vinegar
1/2 c. oil
Salt and pepper to taste
DIRECTIONS:
Cook macaroni according to directions, drain and cool. Prepare all vegetables accordingly.
Mix soup, sugar, vinegar and oil. Use a wire whip or lightly blend unit an evenly dispersed dressing has been made.
Toss the macaroni, vegetables and dressing together, then salt and pepper to taste. Refrigerate for 1 hour before serving.
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