1 lb uncooked small seashell pasta (9 C. cooked)
\n2 T. vegetable oil
\n3\/4 C. sugar
\n1\/2 C. cider vinegar
\n1\/2 C. wine vinegar
\n1\/2 C. water
\n3 T. prepared mustard
\nto taste black pepper
\n1 jar (2 oz) sliced pimentos
\n2 small cucumbers
\n2 small onions, thinly sliced
\n18 leaves lettuce<\/p>\n
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\u201320 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.<\/p>\n
Yield: 18 servings
\nServing Size: 1\/2 C.<\/p>\n
Calories: 158
\nTotal fat: 2 g
\nTotal fiber: 2 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n