Draining the marinade before serving keeps the fat and sodium low in this cold Sweet and Sour Seashells pasta salad.
1 pound uncooked small seashell macaroni (9 cups cooked)
2 tablespoons vegetable oil
3/4 cup sugar
1/2 cup cider vinegar
1/2 cup wine vinegar
1/2 cup water
3 tablespoons prepared mustard
Black pepper, to taste
2 ounce 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, salt, 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 and serve on lettuce.
Recipe makes 18 servings.
Serving size: 1/2 cup
Calories: 149; Total Fat: 2g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 33mg
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