Curried Vegetable Pasta Salad |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If the salad is refrigerated, the dressing may thicken. Before serving, add a tablespoon or so of milk to thin. If your supermarket has a salad bar, pick up several colors of bell peppers to save prep time. Ingredients:
8 ounces medium penne pasta |
1/3 cup low-fat mayonnaise |
1/4 cup prepared mango chutney |
1 teaspoon curry powder |
1/4 teaspoon salt, to taste |
1 pinch cayenne pepper |
1 1/2 cups diced bell peppers |
3/4 cup frozen peas, thawed |
1/2 cup thinly sliced scallions or 1/2 cup chopped chives |
spinach leaves (optional) |
1/4 cup chopped cilantro |
1/4 cup sliced almonds, toasted |
Directions:
1. Cook pasta in boiling water until al dente, 8-10 minutes.
2. While pasta cooks, combine in a large bowl, the mayonnaise, chutney, curry, salt, and cayenne; mix well.
3. Add the bell peppers, peas, and scallions or chives; toss to combine.
4. Drain pasta and rinse with cold water.
5. Drain again.
6. Add the pasta to the bell pepper mixture and toss well.
7. Serve the salad on a bed of spinach leaves, if desired.
8. Sprinkle with cilantro, and almonds, if desired.
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