Sweet and Sour Pasta Salad

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

¾ cup white sugar

¾ cup cider vinegar

¾ cup vegetable oil

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.