Curried Vegetable Pasta Salad

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.

• Ready In: 35 mins
• Serves: 4

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.