Pasta Salad With Sea Scallops
From dariana 16 years ago
- 240 minutes to make
- Serves 5
The fat content in this scallops, spinach, and pea pasta salad is minimal because the orange and white wine vinegar dressing is made without any oil.
Ingredients
- 1 teaspoon finely shredded orange peel shopping list
- 1/3 cup orange juice shopping list
- 1/4 cup white wine vinegar shopping list
- 2 tablespoons powdered fruit pectin shopping list
- 1 tablespoon sugar shopping list
- 6 ounces dried medium shell macaroni shopping list
- 8 ounces fresh or frozen sea scallops shopping list
- 2 cups water shopping list
- 4 cups torn fresh spinach shopping list
- 1 cup frozen peas shopping list
- 1/2 cup coarsely chopped red onion shopping list
- 1/2 cup thinly sliced celery shopping list
- 1/3 cup chopped red sweet pepper shopping list
How to make it
- For dressing, in a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth. Cover and chill at least 3 hours or up to 24 hours.
- Cook macaroni according to package directions; drain. Rinse with cold water; drain again.
- Meanwhile, thaw scallops, if frozen. Cut any large scallops in half. Bring water to boiling; add scallops. Return to boiling. Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque. Drain. Rinse under cold running water.
- For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper. Stir dressing; pour over salad. Toss to coat
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