• 1 lb sliced carrots
• 1 onion cut into rings
• 1 green pepper
• 1/2 cup celery

Dressing

• 1/2 cup vinegar
• 3/4 cup oil
• 1 cup sugar or sugar substitute (Splenda)
• 1 10 oz. can tomato soup
• 1 teaspoon Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp pepper

1/2 package of pasta twists
Cook carrots til tender. Slice onions into rings. Cut green pepper into pieces. Chop celery. Add vinegar, oil, sugar, tomato soup, salt and pepper to  cooked pasta twists