Curried Vegetable Pasta Salad - cooking recipe

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

Preparation

Cook pasta in boiling water until al dente, 8-10 minutes.
While pasta cooks, combine in a large bowl, the mayonnaise, chutney, curry, salt, and cayenne; mix well.
Add the bell peppers, peas, and scallions or chives; toss to combine.
Drain pasta and rinse with cold water.
Drain again.
Add the pasta to the bell pepper mixture and toss well.
Serve the salad on a bed of spinach leaves, if desired.
Sprinkle with cilantro, and almonds, if desired.