Curried Pasta Salad

• 1 (16 ounce) package corkscrew pasta
• 1/2 cup frozen peas
• 1/4 cup shredded carrots
• 2 tablespoons golden raisins
• 1 cup shredded cabbage
• 1/4 cup chopped onion
• 1/4 cup sliced celery
• 1/2 cup sliced almonds
• 1 cup nonfat mayonnaise
• 1 teaspoon curry powder
• 3 tablespoons Balsamic vinegar
• Salt and pepper to taste
• 1 tablespoon Dijon mustard
• 1 small minced shallot or garlic clove

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse and drain.

Combine the pasta, peas, carrots, raisins, shredded cabbage, finely chopped onion, celery and sliced almonds in a salad bowl.

Whisk the dressing ingredients in a bowl. Pour the dressing over the salad and toss well. Cover and refrigerate at least 1 hour to blend flavors.

• Yields: 4 servings
• Preparation Time: 90 minutes