Sweet and Sour Seashells

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Sweet and Sour Seashells

 

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 wine vinegar

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

 

Cook macaroni in unsalted water, drain, rinse with cold water and drain again.

Stir in oil.

Transfer to 4-quart bowl. Place sugar, vinegars, water, prepared mustard, salt,

pepper, and pimento in blender. Process at low speed 15 to 20 seconds, or just

enough so flecks of pimento can be seen. Pour over macaroni.

Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice

thinly. Add to pasta with onion slices. Toss well.

Marinate, covered, in refrigerator 24 hours. Stir occasionally.

Drain and serve on lettuce.

Makes 18 servings.