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Hot & Tangy Ziti Salad With Scallops

10 ounces cooked ziti pasta
2 -3 tablespoons olive oil
3 cloves of minced garlic
6 ounces scallops
1 14 cups unsweetened pineapple juice
14 cup lemon juice
3 tablespoons tomato paste
1 14 teaspoons chili powder
14 teaspoon salt
14 teaspoon red pepper flakes
1 red bell pepper (slivered)
1 green pepper (slivered)
1 cucumber (peeled, seeded, and diced)
14 cup red onion (minced)
14 cup fresh parsley (chopped)


In a large nonstick pan heat 1-2 tablespoons of olive oil. Saute garlic until soft. Add scallops, cover, and cook for just a few minutes. When scallops are opaque take out of pan and set in large mixing bowl. Add the juices, paste, 1 tbsp of olive oil, chili powder, salt, and pepper flakes to the pan with the garlic. On high heat bring to a boil and stir until mixture is thick. Pour mixture over the scallops and add peppers, cucumbers, onion, and parsley-stir. Toss in the ziti and stir some more.

Source: www.food.com