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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 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

Description

The Fat Content In This Scallops, Spinach, And Pea Pasta Salad Is Minimal Because The Orange And White Wine Vinegar Dressing Is Made Without Any Oil.

Group Recipes