Recipe

Pasta Salad With Sea Scallops Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 4 months ago 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. Prep:30m Cook:240m Servings:5	Dariana
	fish seafood pasta scallops vinegar macaroni spinach peas celery sweetpepper

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Ingredients

1 teaspoon finely shredded orange peel

1/3 cup orange juice

1/4 cup white wine vinegar

2 tablespoons powdered fruit pectin

1 tablespoon sugar

6 ounces dried medium shell macaroni

8 ounces fresh or frozen sea scallops

2 cups water

4 cups torn fresh spinach

1 cup frozen peas

1/2 cup coarsely chopped red onion

1/2 cup thinly sliced celery

1/3 cup chopped red sweet pepper

Directions

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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