Ingredients 1/2 pound uncooked mini farfalle or other bow tie pasta 1/2 cup 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 View Recipe
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. Editor’s Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts 2/3 cup (calculated without coconut): 153 calories, 6g fat (1g saturated fat), 1mg cholesterol, 96mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 4g protein. Diabetic Exchanges : 
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