|
Draining the marinade before serving
keeps the fat and sodium low in this cold pasta salad.
| 1
lb |
uncooked small seashell macaroni
(9 cups cooked) |
| 2
Tbsp |
vegetable oil |
| 3/4
C |
sugar |
| 1/2
C |
cider vinegar |
| 1/2
C |
wine vinegar |
| 1/2
C |
water |
| 3
Tbsp |
prepared mustard |
| to
taste |
black pepper |
| 2
oz 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 15-20 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.
Yield: 18 servings--Serving Size: 1/2
cup
Each serving provides:
Calories: 149
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 33 mg
|
