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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 18 |
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This recipe come from heart . This salad or side dish is good and good for you. This makes a large amount, eighteen 1/2 cup servings,easy to cut recipe in half, great for a crowd or potluck. The marinade time is 24 hours. Drain the marinade before serving this dish in order to lower the fat and sodium while keeping all the good taste. Ingredients:
1 lb uncooked small shell pasta (about 9 cups cooked) |
2 tablespoons canola oil |
3/4 cup sugar or 3/4 cup splenda sugar substitute |
1/2 cup cider vinegar |
1/2 cup wine vinegar |
1/2 cup water |
3 tablespoons prepared mustard |
black pepper |
1 (2 ounce) jar sliced pimiento |
2 small cucumbers |
2 small onions, thinly sliced |
18 leaves lettuce |
Directions:
1. Cook pasta in unsalted water, drain, rinse with cold water, drain, and drain again, stir in oil.
2. Transfer to 4-quart bowl, in blender, place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento; Process at low speed for 15 to 20 seconds, or just enough so flecks of pimento can be seen; pour over pasta.
3. Score cucumber peel with fork tines, cut cucumber in lengthwise, then slice thinly; add to pasta with onion slices, TOSS Well.
4. Marinade, covered, in refrigerator for 24 hours; stir occasionally; Drain,and serve on lettuce.
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