Spinach Strawberry Pasta Salad

Cook pasta according to package directions, then rinse and drain pasta. Set it aside.

Meanwhile, put sugar in a heavy bottomed skillet. Heat over medium high heat until sugar begins to melt. Add sliced almonds and stir to coat with melted sugar, toasting the almonds. Stir constantly. Watch carefully, as it burns quickly. Once they are toasted, pour sugared almonds onto a plate and allow to cool while assembling the salad.

In a large bowl, layer the spinach, cucumber, red bell pepper, yellow bell pepper, celery, carrots, rotini, chives, cheese and strawberries. Break up any large pieces of sugared almonds. Top salad with cooled sugared almonds. Pour half the bottle of dressing over the salad and toss salad to coat evenly. Continue adding dressing to your liking, tossing to coat evenly.

Note: This salad can be made up to one day ahead and kept covered in the refrigerator. Wait to add sugared almonds and salad dressing until just before serving.