Marinated Macaroni Salad

1 cup canola oil

⅔ cup white sugar

⅔ cup ketchup

½ cup white vinegar

2 teaspoons salt

½ teaspoon ground black pepper

4 cups rotini pasta

2 tomatoes, chopped

1 small onion, diced

1 green bell pepper, chopped

1 cup chopped cucumber

Whisk canola oil, sugar, ketchup, vinegar, salt, and black pepper together in a bowl. Set aside to let the flavors blend for 30 minutes.

Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water to cool; drain.

Combine cooled pasta, tomatoes, onion, green bell pepper, and cucumber in a bowl.

Drizzle the dressing over the pasta mixture and toss to coat.

Chill in refrigerator for 1 hour before serving.