Sweet and Sour Seashells
- Number of Servings: 1
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
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, 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.
Yield: 18 servings--Serving Size: 1/2 cup
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, 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.
Yield: 18 servings--Serving Size: 1/2 cup
Nutritional Info Amount Per Serving
- Calories: 140.5
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 30.9 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 1.5 g
- Protein: 3.4 g
Member Reviews
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SKLOWRY21
I made this for a potluck. There was a lot left over and I've been enjoying it myself since then. I really like the taste of this. I like KATMCGRATH's idea of adding cherry tomatoes and broccoli. It seems like those would both go well in this salad and would add some nice color to it too. - 6/23/08