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

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

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

Yield: 18 servings–Serving Size: 1/2 cup

Each serving provides:

Calories: 149
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 33 mg