1 lg. pkg. rigatoni
1 c. chopped green pepper
1/2 c. onion, chopped
1/2 c. pimento, chopped
1 1/2 c. vinegar
2 c. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 c. oil

Cook rigatoni until chewy. Heat vinegar and sugar and oil until just below boiling; add salt and pepper. Cool. Mix rigatoni, green pepper, onion and pimento together. Pour vinegar mixture over rigatoni and vegetables. Refrigerate several hours or overnight. Corkscrew macaroni may be substituted for rigatoni.