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.

---

Steps

---

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.

---

Drain.

---

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.

---

Ingredients

---

orange peel, orange juice, white wine vinegar, powdered fruit pectin, sugar, medium pasta shells, sea scallops, water, fresh spinach, frozen peas, red onion, celery, sweet red pepper