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    Pasta: Sweet and Sour Seashells


    Source of Recipe


    Unknown

    Recipe Introduction


    Plan ahead…needs to marinate 24 hours

    YIELD: 18 servings

    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

    Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil. Transfer to 4-quart bowl.

    Place sugar, vinegars, water, prepared mustard, pepper and pimento in blender. Process at low speed 15 to 20 seconds, or just enough so flecks of pimento can be seen. Pour over macaroni.

    Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well. Marinate, covered, in refrigerator 24 hours. Stir occasionally. Drain well and serve on lettuce.

    One 1/2-cup serving equals: Calories, 149; Total fat, 2 grams; Saturated fat, less than 1 gram; Cholesterol, 0 milligrams; Sodium, 33 milligrams

 

 

 

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