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Scallops and Pasta Salad
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
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)
- Servings Per Recipe 5,
- Calories 227,
- Protein (gm) 13,
- Carbohydrate (gm) 42,
- Fat, total (gm) 1,
- Cholesterol (mg) 14,
- Dietary Fiber, total (gm) 4,
- Vitamin A (IU) 1944,
- Vitamin C (mg) 39,
- Sodium (mg) 142,
- Calcium (DV %) 989,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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