Recipe by Annacia
The fat content in this scallops, spinach, and pea pasta salad is minimal because the white wine vinegar and orange dressing is made without any oil. Cook time is chill time.
Top Review by NorthwestGal
This was a great, salad which we had as a light dinner this week. The red peppers added a bit of zing against the other more gentle taste sensations in this recipe. And the orange dressing was smiply delightful and added such a wonderful citrussy zing to the spinach. My only comment would be that the scallops and pasta were too bland and needed something (perhaps a blend of garlic, salt, pepper and basil maybe ?? ). But I love scallops and pasta, so I'll definitely make this salad again! Thanks Annacia.
- 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 pasta shells
- 8 ounces sea scallops (fresh or frozen)
- 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 sweet red pepper
Directions See How It's Made
- 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.
- Cook macaroni according to package directions; drain.
- Rinse with cold water; drain again.
- 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.
- Rinse under cold running water.
- 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.