Sweet and Sour Seashells

"This recipe come from heart healthy.com. This salad or side dish is good and good for you. This makes a large amount, eighteen 1/2 cup servings,easy to cut recipe in half, great for a crowd or potluck. The marinade time is 24 hours. Drain the marinade before serving this dish in order to lower the fat and sodium while keeping all the good taste."
 
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photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
12
Serves:
18
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ingredients

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directions

  • 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.

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Reviews

  1. I thought this recipe was great! I made it for the first time the other day and took it to work for a potluck and everyone loved it! I used half sugar and half Splenda and red wine vinegar. I also added cherry tomatoes and black olives but didn't use onions and didn't serve on lettuce leaves just for convience. It still turned out great! I will be making this a lot more! Thanks for the great recipe!
     
  2. This is right up my alley. I love the mix of vinegar with sugar. It makes a big salad, but I made the whole recipe to snack on, etc all weekend. Its a big hit! Thanks Barb!
     
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