Strawberry Pasta Salad

• 1/2 pound uncooked mini farfalle or other bow tie pasta
• 1/2 cup (4 ounces) lemon yogurt
• 1/4 cup canola oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1/8 teaspoon cayenne pepper
• 1 green onion, thinly sliced
• 2 tablespoons crystallized ginger, finely chopped
• 1 tablespoon pickled jalapeno slices, finely chopped
• 1 pound fresh strawberries, quartered
• 1/4 cup slivered almonds, toasted
• Toasted sweetened shredded coconut and small fresh mint leaves, optional

1. Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well.
2. 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.
3. Refrigerate, covered, until serving. Stir in strawberries and sprinkle with almonds just before serving. If desired, sprinkle with coconut and mint.

pasta, lemon yogurt, canola oil, lemon juice, salt, cayenne pepper, green onion, ginger, jalapeno slices, fresh strawberries, slivered almonds, coconut

Taken from www.tasteofhome.com/recipes/strawberry-pasta-salad/ (may not work)