pago pago pasta salad
(1 rating)
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From my old recipes
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(1 rating)
Ingredients For pago pago pasta salad
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1 can pineapple chunks in own juice, drained (reserve juice, 20 oz)
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1 can mandarin oranges in light syrup, drained (reserve syrup, 10.5 oz)
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8 oz. cooked macaroni
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1/2 lb. medium shrimp, shelled, deveined and cooked
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1 medium green or red pepper, julienned
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1/3 cup sliced green onions
- DRESSING:
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1/3 cup oil
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3 tbsp. fresh lime juice
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2 t. red wine vinegar
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1 1/2 t. grated fresh ginger
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3/4 t. salt
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1/8 t. ground red pepper
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1/8 t. black pepper
How To Make pago pago pasta salad
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1In large bowl, mix pineapple chunks, mandarin oranges, macaroni, shrimp, red or green pepper and green onions.
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2For 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.
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3Pour on and toss while pasta is still warm. Serve at room temperature. About 275 calories per serving. Serves 8 Source: My Old Recipes
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