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Scallops and Pasta Salad

Fat calories in this scallops, spinach, and pea pasta salad is minimal because the orange-white wine vinegar dressing is made without oil.

2.5 by 3 people
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  • Makes: 5 servings
  • Serving Size: 2 cup
  • Prep: 30 mins
  • Chill: 3 hrs

Scallops and Pasta Salad



  1. 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.
  2. Cook macaroni according to package directions; drain. Rinse with cold water; drain again.
  3. 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.
  4. 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. Makes five 2-cup servings.

Nutrition Facts (Scallops and Pasta Salad)

    Per serving:
  • 227 kcal cal.,
  • 1 g fat
  • 14 mg chol.,
  • 142 mg sodium,
  • 42 g carb.,
  • 4 g fiber,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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