Pago Pago Pasta Salad

Pago Pago Pasta Salad Recipe

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Lynnda Cloutier


From my old recipes


★★★★★ 1 vote



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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

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

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About Pago Pago Pasta Salad

Course/Dish: Pasta Salads

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