Thai Mango Pasta Salad
A fun, new, and DELICIOUS side dish for your get togethers and barbecues! The mango makes this pasta salad really fresh and bright! Pairs perfectly with seafood and chicken!
Ingredients
- 1 bag Plentiful Pantry Thai Mango Pasta Salad
- Jacobsen’s Sea Salt, to taste
- 1/2 cup hot water
- 3 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
- 1 Tbsp Blenheim Apricot White Balsamic Vinegar
- 2 carrots, julienned (about 3/4 cup)
- 1 medium red bell pepper, diced
- 1 medium English cucumber, peeled and quartered
- 1 mango, diced
- 1/2 small red onion, thinly sliced
- Fresh cilantro, roughly chopped
Directions
In a small bowl, combine dressing mix with hot water. Stir well to dissolve and let stand for 15 minutes. Add Cilantro & Roasted Onion Extra Virgin Olive Oil and Blenheim Apricot White Balsamic Vinegar, stir until emulsified. Set dressing aside.
Bring 1 quart water to a boil. Add a dash of Jacobsen’s Sea Salt and a little Cilantro & Roasted Onion Extra Virgin Olive Oil to the boiling water (this will help the pasta from sticking together). Add pasta to boiling water and cook for 4-5 minutes (DO NOT OVERCOOK – you want the pasta al dente). Drain pasta and rinse under cold water.
Toss dressing pasta and remaining ingredients together. Chill for 1 hour before serving. Garnish with fresh cilantro before serving.
Enjoy!
