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.
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
Servings:
five 2-cup servings
Ingredients
-
1 teaspoon finely shredded orange peel
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1/3 cup orange juice
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1/4 cup white wine vinegar
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2 tablespoons powdered fruit pectin
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1 tablespoon sugar
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6 ounces dried medium shell macaroni
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8 ounces fresh or frozen sea scallops
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2 cups water
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4 cups torn fresh spinach
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1 cup frozen peas
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1/2 cup coarsely chopped red onion
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1/2 cup thinly sliced celery
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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 information
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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how-tos
Recommended Recipe:
Miso-Glazed Scallops with Soba Noodles
This Japanese-inspired dish uses one sauce--a sweet/salt combination of mirin and miso--to make both the marinade for the scallops and the caramelized pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette.
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