Scallops And Pasta Salad

• 1 teaspoon finely shredded orange peel
• 1/3 cup orange juice
• 1/4 cup white wine vinegar
• 2 tablespoons powdered fruit pectin
• 1 tablespoon sugar
• 6 ounces dried medium pasta shells
• 8 ounces sea scallops (fresh or frozen)
• 2 cups water
• 4 cups torn fresh spinach
• 1 cup frozen peas
• 1/2 cup coarsely chopped red onion
• 1/2 cup thinly sliced celery
• 1/3 cup chopped sweet red pepper

1. For Dressing:
2. In a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth.
3. Cover and chill at least 3 hours or up to 24 hours.
4. Cook macaroni according to package directions; drain.
5. Rinse with cold water; drain again.
6. Meanwhile, thaw scallops, if frozen.
7. Cut any large scallops in half.
8. Bring water to boiling; add scallops.
9. Return to boiling.
10. Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque.
11. Drain.
12. Rinse under cold running water.
13. For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper.
14. Stir dressing; pour over salad.
15. Toss to coat.
16. Makes five 2-cup servings.

orange peel, orange juice, white wine vinegar, powdered fruit pectin, sugar, pasta shells, water, fresh spinach, frozen peas, red onion, celery, sweet red pepper

Taken from www.food.com/recipe/scallops-and-pasta-salad-208375 (may not work)