READY IN 12+ hrs

Sweet and Sour Pasta Salad

Read Reviews (4)

"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." — misty

Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 10 mins
READY IN 12 hrs 35 mins

Reviews More Reviews

Aug 26, 2012

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.

—Molly

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Jun 18, 2012

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.

—Karen Scully

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4 Ratings

Jul 24, 2012

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!

—Natalie L.

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May 22, 2012

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.

—Curbcheckgirl

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Nutrition

Calories
337 kcal
17%

Carbohydrates
46.3 g
15%

Cholesterol
0 mg
0%

Fat
15 g
23%

Fiber
2.3 g
9%

Protein
5.9 g
12%

Sodium
146 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet and Sour Pasta Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 337
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
Saturated Fat 2.4g 12 %
Cholesterol 0mg 0 %
Sodium 146mg 6 %
Potassium 247mg 7 %
Total Carbohydrates 46.3g 15 %
Dietary Fiber 2.3g 9 %
Protein 5.9g 12 %
** Sugars 16.7g
Vitamin A 10 %
Vitamin C 65 %
Calcium 3 %
Iron 18 %
** Thiamin 4 %
Niacin 22 %
Vitamin B6 11 %
Magnesium 10 %
Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.