1 (16 ounce) package dry rainbow radiatore pasta
4 green onions, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
2/3 cup white sugar
1/2 cup vegetable oil
1/3 cup ketchup
1/4 cup white wine vinegar
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, mix together the pasta, onions, bell pepper and celery.
In a glass jar, combine the sugar, oil, ketchup, vinegar, salt, paprika and pepper. Shake well to mix. Pour dressing over salad, toss to coat evenly.