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.

Scallops and Pasta Salad
Prep Time:
30 mins
Chill Time:
3 hrs
Total Time:
3 hrs 30 mins


  • 1 teaspoon finely shredded orange peel

  • cup orange juice

  • ¼ cup white wine vinegar

  • 2 tablespoon powdered fruit pectin

  • 1 tablespoon sugar

  • 6 ounce dried medium shell macaroni

  • 8 ounce fresh or frozen sea scallops

  • 2 cup water

  • 4 cup torn fresh spinach

  • 1 cup frozen peas

  • ½ cup coarsely chopped red onion

  • ½ cup thinly sliced celery

  • cup chopped red sweet pepper


  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 (per serving)

227 Calories
1g Fat
42g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 227
% Daily Value *
Total Fat 1g 1%
Cholesterol 14mg 5%
Sodium 142mg 6%
Total Carbohydrate 42g 15%
Protein 13g
Vitamin C 39mg 195%
Calcium 989.5mg 76%
Iron 4.7mg 26%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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