Curried Vegetable Pasta Salad

• 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

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.

penne pasta, lowfat mayonnaise, mango, curry powder, salt, cayenne pepper, bell peppers, frozen peas, scallions, spinach, cilantro, almonds

Taken from www.food.com/recipe/curried-vegetable-pasta-salad-34347 (may not work)