A piquant cold pasta salad to serve as a side dish or main course...
1 lb. uncooked small seashell macaroni (9 cups cooked)
2 tablespoon corn oil
3/4 cup sugar
1/2 cup cider vinegar
1/2 cup wine vinegar
1/2 cup water
3 tablespoon prepared mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2-oz. jar sliced pimientos
2 small cucumbers
2 small onions, thinly sliced
Cook and drain macaroni, rinse with cold water and drain again. Stir in oil. Transfer to a 4 quart bowl. Place sugar, vinegar, water, prepared mustard, salt, pepper and pimiento in blender. Process at low speed 15-20 seconds, or just enough so flecks of pimiento can be seen. Pour over macaroni. Score cucumber peel with fork lines. Add to pasta with onion slices. Toss well. Marinate, covered, in refrigerator for 24 hours. Stir occasionally. Drain and serve on lettuce.
Serves 18; 1/2 cup per serving
Cooking time: 16 minutes
Nutritional information per serving:
Calories: 149
Total fat: 2g
Cholesterol: 0mg
Sodium: 33mg