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.