1 lb. sm. pasta shells
3 med. cucumbers
1 med. onion
1 green pepper

FOR DRESSING:

1 can tomato soup
3/4 c. each sugar, vinegar, and vegetable oil

Salad: Cook shells as directed on package. Drain; rinse with cold water. Set aside. Dice vegetables. Mix with shells.

Dressing: Combine ingredients; mix well. Add 1/2 to salad. Mix. Refrigerate overnight or several hours. Add remaining dressing just before serving.

Optional: Omit 1 cucumber and 1/2 green pepper. Add 1/2 red or yellow pepper and 1/2 cup black olives, halved.