Recipe by misty
"This has been made by my family for years; not sure where it came from. Great for cookouts or picnics since there is no mayo. Best if made the day before to let flavors blend. Serve with your favorite chicken, pork, or beef as a refreshing side dish. You can substitute red, yellow, or orange peppers for the green to add extra color to this dish."
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1 (16 ounce) package
small seashell pasta
cucumbers - peeled, quartered, and cut into 1/2-inch slices
sweet onion, halved and thinly sliced
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
Great summer salad. I made this as written, only using different pasta as I didn't have small seashells. I had beer stein pasta, so that is what I used. You would never guess that the dressing was made with a can of condensed tomato soup. I made this for lunches this week and DS and DH both enjoyed it also. I made the day ahead to give it 24 hours to meld. I did add a little salt and pepper to my serving. A nice alternative to a mayonnaise based pasta salad. Thanks misty for sharing.
I normally do not review recipes that I change, however, the basic ingredients for the dressing portion I did not change. The sugar and vinegar quantities are correct and are required to balance each other. It is a good salad. I received many compliments on it. What I changed was the green peppers as I do not like them. Instead I added chopped carrots (added to the boiling water before I added the pasta.) I also roasted my own red pepper instead of the pimento (as they are hard to find where I live). I added salt and pepper after I tasted the salad. Thank you for the recipe Misty. I received many compliments. I will make this one again.
the dressing was too sweet. I probably would not make this again.
This is a great and easy pasta salad recipe. I do not put in pimento peppers because I never have them on hand. I do add pepperoni and cheese to it. THis is definitely a crowd pleaser! I am always asked for the recipe!
I tried this recipe on Sunday, and while the vegan friend I made it for liked it, I was NOT impressed at all. The sauce was overpowering with the vinegar (I don't like vinegar much as it is) and the oil, soup and vinegar did NOT mix well at all no matter how long I whisked it. This would have been a much better recipe with Italian dressing instead. I also left out the sugar because neither of us like or eat very much of it. 3/4 of a cup is a little much for a seemingly healthy salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Pasta Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 135
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