Scallops and Pasta Salad

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.

• Ready In: 3 hrs 30 mins
• Serves: 5

Ingredients

• 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

1. For Dressing:
2. In a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth.
3. Cover and chill at least 3 hours or up to 24 hours.
4. Cook macaroni according to package directions; drain.
5. Rinse with cold water; drain again.
6. Meanwhile, thaw scallops, if frozen.
7. Cut any large scallops in half.
8. Bring water to boiling; add scallops.
9. Return to boiling.
10. Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque.
11. Drain.
12. Rinse under cold running water.
13. For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper.
14. Stir dressing; pour over salad.
15. Toss to coat.
16. Makes five 2-cup servings.