Scallops and Pasta Salad
Recipe from
Better Homes and Gardens
Fat calories in this scallops, spinach, and pea pasta salad is minimal because the orange-white wine vinegar dressing is made without oil.
Servings:
five 2-cup servings
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
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Ingredients
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1 teaspoonfinely shredded orange peelsee savings
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1/3 cuporange juicesee savings
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1/4 cupwhite wine vinegarsee savings
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2 tablespoonspowdered fruit pectinsee savings
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1 tablespoonsugarsee savings
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6 ouncesdried medium shell macaronisee savings
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8 ouncesfresh or frozen sea scallopssee savings
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2 cupswatersee savings
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4 cupstorn fresh spinachsee savings
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1 cupfrozen peassee savings
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1/2 cupcoarsely chopped red onionsee savings
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1/2 cupthinly sliced celerysee savings
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1/3 cupchopped red sweet peppersee savings
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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 information
Per serving: Calories 227, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 14 mg, Sodium 142 mg, Carbohydrate 42 g, Fiber 4 g, Protein 13 g. Daily Values: Vitamin C 66%, Calcium 98%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet
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