Strawberry Pasta Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 2 tablespoons lemon juice
- 1/4 cup canola oil
- 1/4 cup slivered almonds toasted
- 1 green onion thinly sliced
- 2 tablespoons crystallized ginger finely chopped
- 1/2 pound uncooked mini farfalle or other bow tie pasta
- 1/2 cup (4 ounces) lemon yogurt
- 1 tablespoon pickled jalapeno slices finely chopped
- 1 pound fresh strawberries quartered
- toasted flaked coconut and small fresh mint leaves optional
- Carbohydrate 5.44145721038909 g
- Cholesterol 0 mg
- Fat 5.89688622238496 g
- Fiber 1.07800394673 g
- Protein 0.74572011533394 g
- Saturated Fat 0.434161988319845 g
- Serving Size 1 1 serving (67g)
- Sodium 75.3767436417216 mg
- Sugar 4.36345326365908 g
- Trans Fat 0.152392321924936 g
- Calories 74 calories
Directions 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 350degrees oven for 5-10 minutes or until golden brown, stirring occasionally. Originally published as Strawberry Pasta Salad in Simple & Delicious February/March 2016 Nutritional Facts 2/3 cup (calculated without coconut) equals 153 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 96 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit. Print Add to Recipe Box Email a Friend
