Sweet and Spicy Mango Pasta Salad Recipe

Sweet and Spicy Mango Pasta Salad Recipe

( Appetizers, Seasonal )

This pasta salad recipe is the perfect side dish for summer! Fresh Harry & David Honey Mangoes pack a lot of flavor in this dairy-free side dish recipe.

Sweet and Spicy Mango Pasta Salad Recipe

Prep Time: PT20MCook Time: n/aTotal Time: PT20M

Ingredients

_For the Dressing: 1 Harry & David Honey Mango, peeled, pitted and chopped 1/4 cup fresh cilantro 1/2 jalape񯠰epper, chopped 1 garlic clove, peeled 1/4 – 1/3 cup extra-virgin olive oil 2 tablespoons fresh squeezed lime juice 2 tablespoons apple cider vinegar 2 tablespoons agave nectar 1/2 tsp. salt _For the Pasta Salad: 1 lb farfalle/bow-tie pasta 2 tablespoons extra-virgin olive oil 2 Harry & David Honey Mangoes, peeled, pitted and chopped 2 cups diced red pepper 2 cups diced zucchini 1/2 cup thinly sliced red onion 1/2 cup salted peanuts 4 cups arugula

Instructions

To make the dressing, add all the ingredients to your blender and blend on high until smooth and creamy. Transfer the dressing to a clean re-sealable container and place in your refrigerator until you're ready to use it. Cook the pasta according to the package instructions so that it's al dente. Drain. Then toss the drained pasta in a large bowl with the olive oil and let it cool to room temperature. Once the pasta has cooled, add the mangoes, red pepper, zucchini, red onion and peanuts. Pour about half of the dressing into the bowl and toss until the ingredients are well combined and evenly coated with the dressing. Taste and add more dressing as needed to suit your taste preferences. Add the arugula and toss gently to combine. Serve and enjoy immediately. If you want to prepare this pasta salad in advance (up to 1 day), simply leave out the arugula and store the dressed pasta salad in your refrigerator until you're ready to serve it. Then incorporate the arugula just before serving.

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