Pasta Salad with Mango and Arugula
This Pasta Salad with Mango and Arugula recipe is an excellent vegetarian option, and it's very versatile, as you can substitute the mango for peach or any other fruit you like; it all depends on your imagination and preferences. Great for the warm season.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 350 grams fusilli pasta, by Luigi
  • 1 mango 1 mango
  • arugula arugula
  • lettuce, to taste lettuce, to taste
  • 1 zucchini 1 zucchini
  • 16 cherry tomatoes 16 cherry tomatoes
  • olive oil olive oil
  • salt salt
  • 1 handful nut , chopped 1 handful nut , chopped
  • 2 tablespoons vinegar 2 tablespoons vinegar
Preparation
20 mins
10 mins
Low
  • Cook the pasta in boiling salted water for about 8 to 9 minutes or according to the package instructions.
  • Drain the pasta and dress it with a drizzle of olive oil. Set aside.
  • Peel and dice the mango.
  • Wash and dry the arugula and salad.
  • Wash the cherry tomatoes and cut them in half.
  • Clean the zucchini, cut it into thin slices, and blanch for one minute in boiling water. Drain and set aside.
  • Whisk 6 tablespoons of olive oil, 2 tablespoons of vinegar, and salt to taste until emulsified to prepare the vinaigrette. Set aside.
  • In a serving dish, mix the pasta, mango, arugula, salad leaves, zucchini slices, and halved cherry tomatoes.
  • Dress with the vinaigrette, sprinkle with chopped walnuts, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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