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

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.