Sweet And Sour Seashells

• 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

1. Cook pasta in unsalted water, drain, rinse with cold water, drain, 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 to 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 lengthwise, then slice thinly; add to pasta with onion slices, TOSS Well.
4. Marinade, covered, in refrigerator for 24 hours; stir occasionally; Drain,and serve on lettuce.

shell pasta, canola oil, sugar, cider vinegar, wine vinegar, water, mustard, black pepper, pimiento, cucumbers, onions

Taken from www.food.com/recipe/sweet-and-sour-seashells-115822 (may not work)