PAGO PAGO PASTA SALAD

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Pago Pago Pasta Salad image

From my old recipes

Provided by Lynnda Cloutier @eatygourmet

Categories     Pasta Salads

Number Of Ingredients 14

- 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

Steps:

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