Healthy Sweet and Sour Seashells Recipe


1 lb. uncooked small seashell pasta (9 cups cooked)
2 Tablespoons vegetable oil
¾ cup sugar
½ cup cider vinegar
½ cup wine vinegar
½ cup water
3 Tablespoons prepared mustard
Black pepper, to taste
1 jar (2 oz.) sliced pimentos
2 small cucumbers
2 small onions, thinly sliced
18 leaves lettuce


1. Cook pasta in unsalted water, drain, rinse with cold water, and drain again. Stir in oil.

2. Transfer to 4-quart bowl. In blender, place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento. Process at low speed for 15–20 seconds, or just enough so flecks of pimento can be seen. Pour over pasta.

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 for 24 hours. Stir occasionally.

5. Drain, and serve on lettuce.


Yield: 18 servings
Serving Size: ½ cup


Calories: 158
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 35 mg
Total fiber: 2 g
Protein: 4 g
Carbohydrates: 31 g
Potassium: 150 mg


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