pago pago pasta salad

★★★★★ 1 Review
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By Lynnda Cloutier
from Mission Viejo, CA

From my old recipes

★★★★★ 1 Review

Ingredients For pago pago pasta salad

  • 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
  • DRESSING:
  • 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

  • 1
    In large bowl, mix pineapple chunks, mandarin oranges, macaroni, shrimp, red or green pepper and green onions.
  • 2
    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.
  • 3
    Pour 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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