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Categories:
shell pasta canola oil sugar cider vinegar wine vinegar water mustard black pepper pimiento cucumbers onions
Viewed: 40 - Published at: 3 years agoIngredients
- 1 lb uncooked small shell pasta (about 9 cups cooked)
- 2 tablespoons canola oil
- 3/4 cup sugar or 3/4 cup Splenda sugar substitute
- 1/2 cup cider vinegar
- 1/2 cup wine vinegar
- 1/2 cup water
- 3 tablespoons prepared mustard
- black pepper
- 1 (2 ounce) jar sliced pimiento
- 2 small cucumbers
- 2 small onions, thinly sliced
- 18 leaves lettuce
Method
- Cook pasta in unsalted water, drain, rinse with cold water, drain, 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 to 20 seconds, or just enough so flecks of pimento can be seen; pour over pasta.
- Score cucumber peel with fork tines, cut cucumber in lengthwise, then slice thinly; add to pasta with onion slices, TOSS Well.
- Marinade, covered, in refrigerator for 24 hours; stir occasionally; Drain,and serve on lettuce.
