Mango Pasta Salad

    35 minutes

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

    5 people made this

    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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    Reviews in English (6)


    this is a fantastic summer salad. it is such a great combination of flavours which all blend so well together. this is sure to be a hit!  -  12 Aug 2010  (Review from Allrecipes USA and Canada)


    Just made this with my Dad for the family tonight. VERY simple to make and VERY tasty. Left out the olives because I don't like them but definitely an amazing light entree dish. Also, I added grilled chicken and cut it in cubes and through it in the pasta dish after the pasta was warmed.  -  04 Mar 2012  (Review from Allrecipes USA and Canada)


    Good salad, I made exactly as written. It is a recipe that you can tweak to your own tastes. Next time I will use only about 10 oz of pasta with the same measurements of toppings, and fresh ground black pepper on top. Overall, great recipe, thank you for the recipe!  -  25 Mar 2012  (Review from Allrecipes USA and Canada)