Nutrition Facts| Serving Size | ½ cup | | Calories | 149 | | Total Fat | 2 g | | Saturated Fat | less than 1 g | | Cholesterol | 0 mg | | Sodium | 33 mg |
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.
|