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    Sweet And Sour Seashells


    Source of Recipe


    Aetna

    Recipe Introduction


    Draining the marinade before serving keeps the fat and sodium low in this cold pasta salad.

    List of Ingredients




    1 lb. uncooked small seashell macaroni (9 C. cooked)
    2 T. vegetable oil
    3/4 C. sugar
    1/2 C. wine vinegar
    1/2 C. cider vinegar
    1/2 C. water
    3 T. prepared mustard
    black pepper, to taste
    1 2-oz. jar sliced pimentos
    2 small cucumbers
    2 small onions thinly sliced
    18 lettuce leaves

    Recipe



    1. Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil.
    2. Transfer to 4-quart bowl.
    3. Place sugar, vinegars, water, prepared mustard, pepper and pimento in blender.
    4. Process at low speed 15 to 20 seconds, or just enough so flecks of pimento can be seen. Pour over macaroni.
    5. Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly.
    6. Add to pasta with onion slices. Toss well.
    7. Marinate, covered, in refrigerator 24 hours. Stir occasionally.
    8. Drain and serve on lettuce.

    YIELD: 18 servings

 

 

 


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