Saturday: Curried pasta salad

Damn, blogger ate this when I posted it.
Here, I'll try again.

For Kurt and Cheryl's potluck on Saturday I made a Thai-curry pasta salad. Here's how it goes:
For the sauce, combine: 1 cup coconut milk, 1 Tbs Thai red curry paste, 1 inch fresh ginger, minced, 1 Tbs fish sauce, 1 Tbs soy sauce, juice of 1 1/2 limes. Mix well and allow it to stand while you cook 1 lb of farfalle. Drain the cooked pasta and then toss with 1/2 a red pepper and 1 large shallot (both minced). Toss in the dressing, mix well, then top with 1/2 cup roughly chopped cilantro.