16 oz. shell macaroni, cooked until tender
1 (10 1/2 oz.) can tomato soup
3/4 c. sugar
3/4 c. cider vinegar
3/4 c. vegetable oil
2 cucumbers, pared and diced
2 green peppers, seeded and diced
1 med. onion, chopped
1 (4 oz.) jar pimento, drained and diced
1 green pepper, sliced in rings

Rinse cooked macaroni in cold water, drain thoroughly. Combine tomato soup, sugar, vinegar, oil. Add macaroni; cover and refrigerate 24 hours. Add cucumbers, pepper, onions, pimentos. Stir just to mix. Serve garnished with green pepper rings. Serves 18-20.