pago pago pasta salad

Name: Pago Pago Pasta Salad
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; 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

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By Lynnda Cloutier

@eatygourmet

from Mission Viejo, CA

From my old recipes

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★★★★★ 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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Categories & Tags for Pago Pago Pasta Salad:

Pasta Salads