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.

8,191views
3 users rated this recipe an average rating of 2.5
  • Makes: 5 servings
  • Serving Size: 2 cup
  • Prep: 30 mins
  • Chill: 3 hrs
Rate me!


Scallops and Pasta Salad
Ingredients
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
Directions
  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
Your Comment:
close
X