CURRIED PASTA VEGETABLE SALAD
Serves 4

1 1/2 cups fresh corkscrew pasta in three colors, boiled for a few minutes, drained, freshened under cold water and drained again (to stop cooking process)
1/2 cup frozen peas
1/4 cup shredded carrots
2 tbsp golden raisins
1 cup shredded cabbage
1/4 cup chopped onion
1/4 cup sliced celery
1/2 cup sliced almonds

DRESSING:
1 cup nonfat mayonnaise1 tsp (or to taste) curry powder
3 tbsp Balsamic vinegar
salt and pepper to taste
1 tbsp Dijon mustard
1 small minced shallot or garlic clove

Fresh cilantrillo or parsley for garnish.
Fresh shredded Parmesan to taste (offered to guests, for their optional selection)

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. When ready to serve, garnish with the cilantrillo and pass the Parmesan.