Mango Pasta Salad

    Mango Pasta Salad


    4 people made this

    An unusual pasta salad combining the unique flavours of mango and sun-dried tomatoes. Can also be served as a light entree.

    Serves: 8 

    • 450g penne pasta
    • 1 mango - peeled, seeded and cubed
    • 2 small tomatoes, cubed
    • 1 avocado - peeled, pitted, and cubed
    • 180g black olives, chopped
    • 1/4 cup chopped oil-packed sun-dried tomatoes
    • 3/4 cup chopped fresh spinach
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup basil pesto

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes or until al dente and drain.
    2. Preheat oven to 180 degrees C.
    3. In a large casserole dish, toss the pasta with the mango, tomatoes, avocado, olives, sun-dried tomatoes, spinach, Parmesan cheese and pesto.
    4. Place the salad in the preheated oven for about 10 minutes, just until warm.

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