Scallops and Pasta Salad



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 shell macaroni
8 ounces fresh or frozen sea scallops
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 red sweet pepper


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.

Five-two cup servings

Better Homes and Gardens