Sweet And Sour Pasta Salad - cooking recipe

Ingredients
    1 (16 ounce) package small seashell pasta
    2 cucumbers - peeled, quartered, and cut into 1/2-inch slices
    1 sweet onion, halved and thinly sliced
    2 green bell peppers, seeded and chopped into 3/4-inch pieces
    1 (4 ounce) jar chopped pimento peppers
    1 (10.75 ounce) can condensed tomato soup
    3/4 cup white sugar
    3/4 cup cider vinegar
    3/4 cup vegetable oil
Preparation
    Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
    Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
    Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

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