Mango Pasta Salad — bright, refreshing, and subtly spicy, this is the ultimate spring pasta salad! Make use of sweet, in-season mangos paired with a zingy spicy vinaigrette for a simple lunch or afternoon meal that is filling and vibrant!
WATCH HOW TO MAKE MANGO PASTA SALAD:
Mango Pasta Salad — bright, refreshing, and subtly spicy, this is the ultimate spring pasta salad! Make use of sweet, in-season mangos paired with a zingy spicy vinaigrette for a simple lunch or afternoon meal that is filling and vibrant!
- 1 cup pasta , boiled
- 1 medium red onions , diced
- 1/4 cup mixed color bell peppers , diced
- 1/4 cup cabbage , mixed color, sliced
- 1/4 cup corn , canned or boiled
- 1/2 cup beans , of your choice (I used black and kidney beans)
- 1 mango , chopped
- 2 tbsp cilantro , chopped
- 4 mint leaves , torn
- 6 basil leaves , torn
- 3 tbsp extra virgin olive oil
- 2 1/2 tbsp lemon juice
- 1 1/2 tbsp honey
- 1 tsp roasted cumin powder
- 1 tsp red chili flakes
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp chaat masala
- 1 tsp salt , adjust to taste
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To make the dressing, whisk together all the ingredients until smooth or pulse in a small blender.
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To assemble the pasta salad, mix together all your ingredients with the dressing. Chill in the fridge for at least 30 minutes and enjoy!
Recipe Video
- The dressing can be made and stored in the fridge for up to a week.
- You can make the pasta salad a day before and store in an air-tight container in the fridge.
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