1/4 c. green pepper
1 can (10 3/4 oz.) tomato soup
1 tbsp. fresh minced onion
1 tsp. celery salt
2/3 c. dark vinegar
1 1/4 c. chopped celery
1 c. Crisco oil
1 tsp. garlic salt
3/4 c. sugar
1 sm. jar diced pimentos
Diced ham and cheese, the amount you prefer
1 pkg. shell macaroni (8 oz.)

Boil the macaroni and rinse with cold water, while draining. Mix the tomato soup, oil, sugar and vinegar, then add garlic and celery; mix well. Add the ham, cheese, macaroni and pimentos. Chill overnight and serve.