Pago Pago Pasta Salad Recipe

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Pago Pago Pasta Salad

Lynnda Cloutier


From my old recipes

pinch tips: How to Use a Whisk




1 can pineapple chunks in own juice, drained (reserve juice, 20 oz)
1 can mandarin oranges in light syrup, drained (reserve syrup, 10.5 oz)
8 oz. cooked macaroni
1/2 lb. medium shrimp, shelled, deveined and cooked
1 medium green or red pepper, julienned
1/3 cup sliced green onions


1/3 cup oil
3 tbsp. fresh lime juice
2 t. red wine vinegar
1 1/2 t. grated fresh ginger
3/4 t. salt
1/8 t. ground red pepper
1/8 t. black pepper

Directions Step-By-Step

In large bowl, mix pineapple chunks, mandarin oranges, macaroni, shrimp, red or green pepper and green onions.
For dressing, in jar with tight fitting lid, mix oil, 2 T. reserved pineapple juice, 1/4 cup reserved Mandarin orange syrup, lime juice, vinegar, ginger, salt and ground peppers. Cover. Shake.
Pour on and toss while pasta is still warm. Serve at room temperature. About 275 calories per serving. Serves 8
Source: My Old Recipes

About this Recipe

Course/Dish: Pasta Salads