Recipe: Thai Mango Pasta Salad - Shawano Stock Market


Recipe: Thai Mango Pasta Salad

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!


  • 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


    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.


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