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Colette & Cassi's Country Kitchen!

Sweet and Sour Seashells

Drain the marinade before serving this dish in order to lower the fat and sodium while keeping all the great taste.

Yield: 18 servings
Serving Size: 1/2 cup

1 lb uncooked (about 9 cups cooked) small seashell pasta
2 tbsp vegetable oil
3/4 cups sugar
1/2 cup cider vinegar
1/2 cup wine vinegar
1/2 cup water
3 tbsp prepared mustard
black pepper to taste
1 jar (about 2 oz) sliced pimiento
2 small cucumbers
2 small onions, thinly sliced
18 leaves lettuce

1. Cook pasta in unsalted water, drain, rinse with cold water, 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 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.