Pago Pago Pasta Salad
Rating:
★★★★★ 1 vote
Comments:
Ingredients
- 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
DRESSING:
How to Make Pago Pago Pasta Salad
- 1In large bowl, mix pineapple chunks, mandarin oranges, macaroni, shrimp, red or green pepper and green onions.
- 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.
- 3Pour on and toss while pasta is still warm. Serve at room temperature. About 275 calories per serving. Serves 8
Source: My Old Recipes
About Pago Pago Pasta Salad
Course/Dish: Pasta Salads
