1 lb. sea shell macaroni
1 lg. onion
2 green peppers
2 sm. jars pimientos

DRESSING:

3/4 c. oil
3/4 c. vinegar
1/2 c. sugar
1 c. tomato soup

Cook macaroni and drain well. Chop onion, peppers and pimientos fine. Mix oil, vinegar, sugar and soup. Reserve one cup. Mix macaroni, vegetables and dressing. Let marinate overnight. Add reserved cup of dressing before serving.