Directions

1. Cook pasta al dente according to package directions. Drain; rinse with cold water to cool completely. Transfer to a large salad bowl. Add onion, cucumber, bell pepper, tomatoes, carrots and celery. Set aside.
2. In a medium bowl whisk together tomato soup, sweetener, vinegar, oil and garlic salt. Season with salt and pepper to taste. Pour over pasta mixture; toss to coat. Cover and refrigerate 4 hours. Toss once more before serving.