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Ingredients
| orange peel: 1 tsp |
| orange juice: 1/3 cup |
| white wine vinegar: 1/4 cup |
| liquid pectin: 2 tsp |
| granulated sugar: 1 tsp |
| macaroni: 6 oz |
| scallops: 8 oz |
| water: 2 cups |
| spinach: 4 cups |
| peas (chopped): 1/2 cup |
| onions - red (chopped): 1/2 cup |
| celery (chopped): 1/2 cup |
| red sweet peppers (chopped): 1/3 cup |
Scallops and pasta salad
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
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.