Summer Pasta Salad
Jessica Martin
My family makes this for a light lunch. It's always a favorite at picnics.
- 1/2 cup red wine vinegar
- 1/2 cup oil
- 1 cup sugar
- 1 can tomato soup
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Dijon mustard
- 1 lb shell pasta cooked, drained, and cooled
- 1 medium onion chopped
- 1 red and/or green bell pepper chopped
- 1 large carrot grated
- 1 zucchini chopped
In a medium bowl, combine vinegar, oil, sugar, tomato soup, salt, pepper, and mustard; blend well.
Place pasta and chopped vegetables into a large bowl. Pour dressing over pasta; mix well. Place in refrigerator to chill. Makes 6 to 8 servings. Enjoy!