Sweet and Sour Seashells
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
| Serving Size | ½ cup |
| Calories | 149 |
| Total Fat | 2 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 33 mg |
Servings and Times
| Servings | 18 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Uncooked small seashell macaroni (9 cups cooked) | 1 pound |
| Vegetable oil | 2 tablespoons |
| Sugar | ¾ cup |
| Cider vinegar | ½ cup |
| Wine vinegar | ½ cup |
| Water | Enough to boil pasta + ½ cup |
| Prepared mustard | 3 tablespoons |
| Black pepper and salt to taste | |
| Sliced pimentos | 2-ounce jar |
| Small cucumbers | 2 |
| Small onions thinly sliced | 2 |
| Lettuce leaves | 18 |
- Directions
- 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, salt, pepper, and pimento in blender. Process at low speed for 15-20 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 for 24 hours. Stir occasionally.
- Drain and serve on lettuce.
Tip: Draining the marinade before serving keeps the fat and sodium low in this cold pasta salad.
