Ingredients
1/2 pound uncooked mini farfalle or other bow tie pasta 1/2 cup lemon yogurt1/4 cup canola oil2 tablespoons lemon juice1/2 teaspoon sea salt1/8 teaspoon cayenne pepper1 green onion, thinly sliced2 tablespoons crystallized ginger, finely chopped1 tablespoon pickled jalapeno slices, finely chopped 1 pound fresh strawberries, quartered1/4 cup slivered almonds, toastedToasted sweetened shredded coconut and small fresh mint leaves, optional
Preparation
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.
