Nutrition Facts

Serving Size½ cup
Total Fat2 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium33 mg

Servings and Times


Ingredients and Preparation

Uncooked small seashell macaroni (9 cups cooked)1 pound
Vegetable oil2 tablespoons 
Sugar¾ cup
Cider vinegar½ cup
Wine vinegar½ cup
WaterEnough to boil pasta + ½ cup
Prepared mustard3 tablespoons  
Black pepper and salt to taste  
Sliced pimentos2-ounce jar  
Small cucumbers2  
Small onions thinly sliced2
Lettuce leaves18
  1. Directions
  2. Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil.
  3. 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.
  4. Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well.
  5. Marinate, covered, in refrigerator for 24 hours. Stir occasionally.
  6. Drain and serve on lettuce.

Tip: Draining the marinade before serving keeps the fat and sodium low in this cold pasta salad.