Sweet and Sour Seashells
Draining the marinade before serving keeps the fat and sodium low in this cold pasta salad.
Ingredients:
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 oz jar slice 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 15-20 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 is 1/2 cup.
Each serving provides: Calories: 149, Total fat: 2g, Saturated fat: <1g, Cholesterol: 0mg, Sodium: 33 mg
See also:
Sweet and Sour Pasta
Sweet and Sour Spareribs
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