Nutrition Facts

Serving Size ½ cup
Calories 149
Total Fat 2 g
Saturated Fat less than 1 g
Cholesterol 0 mg
Sodium 33 mg

Servings and Times

Servings 18

Ingredients and Preparation

Ingredients Measures
Uncooked small seashell macaroni (9 cups cooked) 1 pound
Vegetable oil 2 tablespoons 
Sugar ¾ cup
Cider vinegar ½ cup
Wine vinegar ½ cup
Water Enough to boil pasta + ½ cup
Prepared mustard 3 tablespoons  
Black pepper and salt to taste  
Sliced pimentos 2-ounce jar  
Small cucumbers 2  
Small onions thinly sliced 2
Lettuce leaves 18
  • Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil.
  • 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.
  • 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.

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