This one is from an online dieting group called SparkNet.
INGREDIENTS
1 lb. uncooked small seashell macaroni (9 cups cooked)
2 tablespoons olive oil
3/4 cup sugar
1/2 cup cider vinegar
1/2 cup orange juice
1/2 cup water
3 tablespoons prepared mustard
Black pepper to taste
2 oz. jar sliced pimentos
2 small cucumbers
2 small onions thinly sliced
18 lettuce leaves
DIRECTIONS
1. Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil.
2. Transfer to 4-quart bowl. Place sugar, vinegar, orange juice, 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.
3. Score cucumber peel with fork tines. Cut cucumber in half lengthwise, and then slice thinly. Add to pasta with onion slices. Toss well.
4. Marinate, covered, in refrigerator 24 hours. Stir occasionally.
5. Drain and serve on lettuce.
NUTRITION INFO (per ½-cup serving)
Calories: 140.5
Fat: 2.1 g
Carbohydrates: 27.6 g
Protein: 3.4 g
Serves: 18
Draining the marinade before serving keeps the fat and sodium low in this cold pasta salad.
5 Responses to Sweet and Sour Seashells