Sweet And Sour Seashells Recipes

SWEET AND SOUR PASTA SALAD

Sweet and Sour Pasta Salad image

This has been made by my family for years; not sure where it came from. Great for cookouts or picnics since there is no mayo. Best if made the day before to let flavors blend. Serve with your favorite chicken, pork, or beef as a refreshing side dish. You can substitute red, yellow, or orange peppers for the green to add extra color to this dish.

Provided by misty

Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes

Time 12h35m

Yield 12

Number Of Ingredients 9

Ingredients

1 (16 ounce) package small seashell pasta
2 cucumbers - peeled, quartered, and cut into 1/2-inch slices
1 sweet onion, halved and thinly sliced
2 green bell peppers, seeded and chopped into 3/4-inch pieces
1 (4 ounce) jar chopped pimento peppers
1 (10.75 ounce) can condensed tomato soup
¾ cup white sugar
¾ cup cider vinegar
¾ cup vegetable oil

Steps:

Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.3 g, Fat 15 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 146.4 mg, Sugar 16.7 g

SWEET AND SOUR SEASHELLS

Sweet and Sour Seashells image

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.

Provided by Barb G.

Categories Pasta Shells

Time 45m

Yield 18 serving(s)

Number Of Ingredients 12

Ingredients

1 lb uncooked small shell pasta (about 9 cups cooked)
2 tablespoons canola oil
3/4 cup sugar or 3/4 cup Splenda sugar substitute
1/2 cup cider vinegar
1/2 cup wine vinegar
1/2 cup water
3 tablespoons prepared mustard
black pepper
1 (2 ounce) jar sliced pimiento
2 small cucumbers
2 small onions, thinly sliced
18 leaves lettuce

Steps:

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.

Nutrition Facts : Calories 152.9, Fat 2.1, SaturatedFat 0.2, Sodium 39.5, Carbohydrate 29.9, Fiber 1.3, Sugar 9.9, Protein 3.8

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