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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