Indian Summer Spinach and Pasta Salad with Curry Vinaigrette

I have been declared the winner of Dreamfield Pasta’s PastaPalooza Recipe contest! My prize is a case of my favorite pasta! The basic recipe (without pasta added) appeared a long time ago, so I thought an update was in order. Besides, I need to practice to get ready to use all that pasta! I honestly do love cooking with Dreamfield’s products. 65% lower glycemic index, only 5 net digestible carbs, and the pastas are delicious.

Assembling these ingredients, I thought this would make a good basket for the TV cooking show Chopped!  What could you make that would impress the judges if you opened the basket and found pasta, spinach, sweet curry, Granny Smith apples, mango chutney, and peanuts?  How about …

INDIAN SUMMER PENNE & SPINACH WITH CURRY VINAiGRETTE

1 box Dreamfields Penne Rigate (Rotini works great, too.)

3 -4  cups fresh baby spinach

1/2 cup dried cranberries or golden raisins

1/3 cup roasted peanuts

6 green onions, thinly sliced

1 large Granny Smith apple, unpeeled, chopped

1 to 2 tablespoons toasted sesame seeds

Dressing:

2/3 cup olive oil

2 to 3 tablespoons mango chutney

2 to 3 teaspoons sweet curry powder, or to taste (I use Penzey’s)

1 teaspoon Worcestershire sauce

1 teaspoon sea salt

1/2 to 1 teaspoon hot pepper sauce, or to taste
Cook pasta, then drain and rinse with cold water until completely cooled. Prepare dressing by putting all ingredients in jar with lid. Cover and shake to mix. Place cooled pasta in large bowl. Toss with spinach. Top with cranberries, peanuts, onions, apple and sesame seeds; drizzle with dressing. Toss gently and serve. Leftover salad is good the next day if covered and refrigerated.

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