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

Cook pasta in unsalted water, drain, rinse with cold water, and drain again. Stir in oil. Transfer to 4-quart bowl. In blender, place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento. Process at low speed for 15–20 seconds, or just enough so flecks of pimento can be seen. Pour over pasta. 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 for 24 hours. Stir occasionally. Drain, and serve on lettuce.

Yield: 18 servings
Serving Size: 1/2 C.

Calories: 158
Total fat: 2 g
Total fiber: 2 g