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You are here: Home / Salads / Cold Mango Pasta Salad

Cold Mango Pasta Salad

April 21, 2017 By Joe Boyle 2 Comments

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Last Updated on September 15, 2024

This cold mango pasta salad would be a perfect accompaniment to any meal in the coming summer months. It’s refreshing and citrusy with a nice mango sweetness to it.

Pasta salad with mangos and vegetables in a bowl.

Here in Florida, they are practically giving mangos away this month, (not really…4 for $5.00). That’s a good deal though. Mango is a perfect addition to a cold, summery salad. Or, pick up some mango and make a delicious mango salsa like my rhubarb mango salsa.  

I’ve read that 70% of the mangos grown in the U.S. or imported are available from April to July so they should be readily available right now.

Mangos and tomatoes with cabbage and pasta in a bowl.

I made the mango pasta salad using mostly vegetables I already had in the house. Like red cabbage that has been around awhile. Grape tomatoes that I bought when they were buy one get one free. Part of a red onion from a couple days before. Frozen corn from the ice box.

The dressing is a simple citrusy vinaigrette with olive oil, white wine vinegar and lemon juice. I mixed this up in the early afternoon and refrigerated it for a couple hours and found that the flavors melded together beautifully with the time in the fridge.

Mango pasta salad in a small bowl.

We ate this with fresh speckled sea trout that a neighbor of ours caught that very morning. I did a simple batter of Shore Lunch breading mix on the fish and it was delicious with the mango pasta salad.

Pick up a mango or two and savor the sweetness of this delicious fruit. And think of making this simple mango pasta salad for a summertime meal.

Cold mango pasta salad in a bowl.

Cold Mango Pasta Salad

This cold mango pasta salad would be a perfect accompaniment to any meal in the coming summer months. It's refreshing and citrusy with a nice mango sweetness to it.
5 from 2 votes
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Course: Salad
Cuisine: American
Keyword: mango pasta salad
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 servings
Calories: 346kcal
Author: Joe Boyle

Ingredients

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp white wine vinegar

Salad

  • 5 oz . rotini or other style pasta of choice , cooked per directions, drained and cooled
  • 1 mango , peeled and diced into bite sized pieces
  • 1 cup shredded red cabbage
  • 1/2 cup frozen corn , thawed
  • 3 scallions , coarsely chopped
  • 1/4 cup diced red onion , (about 1/4 of a red onion)
  • 1/2 cup grape tomatoes , cut in half
  • 1/4 cup coarse chopped fresh cilantro leaves
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
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Instructions

Dressing

  • Shake or whisk ingredients together to emulsify and re-shake or whisk before adding to the salad.

Salad

  • Fold all ingredients together in a bowl, add the dressing and mix to fully coat.
  • Refrigerate for 1 or 2 hours to meld flavors for best taste.
  • Serve cold

Nutrition

Calories: 346kcal

 

 

216 shares
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Filed Under: Pasta, Salads

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Reader Interactions

Comments

  1. Eileen Herbert

    April 22, 2017 at 12:14 pm

    5 stars
    sounds good!

    Reply
  2. MaryJo

    April 21, 2017 at 4:38 pm

    5 stars
    I especially loved the red cabbage in this salad, but everything worked together really well. This would be a hit at a potluck!

    Reply
5 from 2 votes

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