Sweet And Sour Seashells - cooking recipe

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

Preparation

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.