1 lb. box med. sea shell macaroni
3/4 c. vinegar
3/4 c. sugar
1/2 c. oil
1 can tomato soup
1/4 c. green pepper, chopped
1 sm. onion, chopped
2 stalks celery, chopped fine

Cook shells as directed on box, drain and set aside. Heat vinegar, sugar, oil and tomato soup to boil. Mix all ingredients together with shells and let stand overnight in refrigerator.