Cook macaroni in unsalted water, drain, rinse with cold water and drain again. Stir in oil.
Transfer to 4-quart bowl. Place sugar, vinegars, water, prepared mustard, salt, pepper, and pimento in blender. Process at low speed for 15-20 seconds, or just enough so flecks of pimento can be seen. Pour over macaroni.
Score cucumber peel with fork tines. Cut cucumber in half lengthwise, then slice thinly. Add to pasta with onion slices. Toss well.
Marinate, covered, in refrigerator for 24 hours. Stir occasionally.
Drain and serve on lettuce.
Draining the marinade before serving keeps the fat and sodium low in this cold pasta salad.
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