Name: Pasta Salad with Peppers and Mango
Prep time: 33 min
Cook time: 8 min
Yield: 6
Cuisine: Española
Ingredients: 200 grams La Moderna® pasta, elbow macaroni #2; 1 clove garlic; 3 leaves bay; 2 honey mangoes; 2 red bell peppers; 100 grams spinach; 100 grams salami, it is purchased in a piece so it can be cut into cubes; 100 grams goat cheese, or panela; 8 sprigs parsley; 100 grams almonds, sliced and toasted; 6 tablespoons olive oil; 2 teaspoons white wine vinegar; salt, and pepper

Preparation

25 mins

8 mins

Low

Mix olive oil with white vinegar and season with salt and pepper to taste; then clean the peppers by removing seeds and stems, cut them into cubes (approximately 8 mm to 1 cm), and in the bowl where the salad will be placed, marinate the peppers with the olive oil and white vinegar mixture, letting them marinate while we prepare the rest. Half a liter of water is brought to a boil, 3 bay leaves, salt, and 1 clove of garlic are added; when it starts boiling, the pasta is added and boiled for 8 minutes until al dente, then removed from heat and rinsed with cold water in a colander to stop the cooking, and the bay leaves and garlic are removed.