Strawberry Pasta Salad
Servings 12
Ingredients
- 1/2 lb mini farfalle uncooked, or other bow tie pasta
- 1/2 cup (4 oz) lemon yogurt
- 1/4 cup canola oil
- 2 tbs lemon juice
- 1/2 tsp sea salt
- 1/8 tsp cayenne pepper
- 1 green onion thinly sliced
- 2 tbs crystallized ginger finely chopped
- 1 tbs pickled jalapeno slices finely chopped
- 1 lb fresh strawberries quartered
- 1/4 cup slivered almonds toasted
- coconut sweetened, shredded, optional
- mint leaver optional
Instructions
- Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well.
- In a large bowl, whisk yogurt, oil, lemon juice, salt and cayenne until blended; stir in green onion, ginger and jalapeno. Add pasta and toss to coat.
- Refrigerate, covered, until serving. Stir in strawberries and sprinkle with almonds just before serving. If desired, sprinkle with coconut and mint. Yield: 12 servings (2/3 cup each).
- Editor’s Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Notes
