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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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306 cals with regular sugar. Original recipe called for equal vinegar and sugar but even only 1 cup of sugar was way too sweet - try using 1/2 cup next time Ingredients:
1 lb. whole wheat macaroni |
1 tsp. salt |
1 1/2 cup vinegar |
1/2 cup splenda sugar |
2 tbsp. mustard |
1 tsp. garlic powder |
1/2 tsp. pepper |
1 tbsp. parsley |
1 med. onion, chopped |
1 med. cucumber, peeled & cut into pieces |
Directions:
1. Cook pasta until almost tender. Drain and toss with small amount of vegetable oil to prevent sticking. Set aside.
2. In blender, process cucumber and onion and the rest of the ingredients until vegetables are finely pureed. Pour over macaroni. Stir until blended and refrigerate overnight. It will look like too much dressing, but the macaroni will absorb it. This salad improves upon standing.
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