Sweet and Sour Seashells

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3.9 of 5 (39)
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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

View full nutritional breakdown of Sweet and Sour Seashells calories by ingredient
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Introduction

Draining the marinade before serving keeps the fat and sodium low in this cold pasta salad. Draining the marinade before serving keeps the fat and sodium low in this cold pasta salad.

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, 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

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Member Ratings For This Recipe


  • Very Good
    7 of 7 people found this review helpful
    I added 1 tsp. minced garlic to the dressing, used gluten free quinoa pasta, served w/added chopped fresh tomatoes and green olives, and grapes...good stuff...sprinkle in almonds, walnuts, or pine nuts if you want and shredded Parmesan cheese...endless opportunities! - 10/12/08

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  • Very Good
    6 of 6 people found this review helpful
    I made this with whole wheat spiral pasta. The dressing is more sweet than sour, but very tasty. Added a little extra salt. Will use this recipe again, perhaps adding cherry tomatoes, green beans, or broccoli. - 6/21/08

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  • 4 of 4 people found this review helpful
    I made this recipe but chose to replace the sugar with only 1/2 cup Splenda and it came out wonderful. Also brought down the calories from Carbohydrates. I also added additionall crispy vegetables and used Whole Wheat pasta. - 12/3/08

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  • 3 of 3 people found this review helpful
    good recipe.
    I used rice pasta, and added tomatoes and an avacado
    - 3/28/10

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  • Incredible!
    2 of 2 people found this review helpful
    I followed MAMA_HAWK's lead for lower carbs. This was a great Summer lunch. - 6/11/09

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