Recipe Source: Deliciously Healthy Dinners
||1 C pasta, 2 lettuce leaves
1 lb small seashell pasta (9 C cooked)
2 Tbsp vegetable oil
¾ C sugar
½ C cider vinegar
½ C wine vinegar
½ C water
3 Tbsp prepared mustard
⅛ tsp ground black pepper
1 jar (2 oz) sliced pimientos
2 small cucumbers, rinsed
2 small onions, thinly sliced
18 leaves lettuce, rinsed and dried
Cook pasta according to package directions—but do not add salt to the cooking water. Drain, rinse with cold water, and drain again. Stir in oil.
Transfer to a 4-quart bowl. In blender, place sugar, vinegars, water, prepared mustard, salt, pepper, and pimientos. Process at low speed for 15–20 seconds, or just enough so flecks of pimiento can be seen. Pour over pasta.
Score cucumber peels with fork tines (optional). Cut cucumbers in half lengthwise, then slice thinly. Add to pasta, along with onions. Toss well.
Drain, and serve; each serving size is 1 cup pasta on two lettuce leaves.
Pairs nicely with grilled chicken or shrimp.
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