• Sweet and Sour Seashells

    Nutrition Facts

    Serving Size ½ cup
    Calories 149
    Total Fat 2 g
    Saturated Fat less than 1 g
    Cholesterol 0 mg
    Sodium 33 mg

    Servings and Times

    Servings 18

    Ingredients and Preparation

    Ingredients Measures
    Uncooked small seashell macaroni (9 cups cooked) 1 pound
    Vegetable oil 2 tablespoons 
    Sugar ¾ cup
    Cider vinegar ½ cup
    Wine vinegar ½ cup
    Water Enough to boil pasta + ½ cup
    Prepared mustard 3 tablespoons  
    Black pepper and salt to taste  
    Sliced pimentos 2-ounce jar  
    Small cucumbers 2  
    Small onions thinly sliced 2
    Lettuce leaves 18
    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, vinegars, water, prepared mustard, salt, pepper, and pimento in blender. Process at low speed for 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 for 24 hours. Stir occasionally.
    5. Drain and serve on lettuce.
    Tip: Draining the marinade before serving keeps the fat and sodium low in this cold pasta salad.

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