Guh, summer is totally flying! I’m already thinking about fall recipes. I love that, but it just feels so sudden. I wanted to celebrate one of the best parts of summer with this recipe: MANGO.
Mangoes are such a good fruit and make an epic salsa. I love me some mango salsa. So I thought I’d take the flavors of mango salsa (mangoes, onions, tomatoes, etc.) and mash it up with a pasta salad. Thus we’ve got mango salsa pasta salad. Oh, it’s good, it’s versatile, it’s vegan, and it’s so so easy.
I love pasta salad in general since it’s an easy way to snag a meatless meal on the cheap with loads of veggies. Chop ’em up, toss them in a quick vinaigrette (recipe included below!), and you’re set for the week.
I’ve already made a few, this Mediterranean pasta salad, a bruschetta pasta salad, and even a pasta-less one that just focuses on some caprese + artichoke + beets bits. Wait, can you have a pasta-less pasta salad? I guess not. Still tasty, though!
The best part of pasta salads is the mixing and matching of ingredients. You can just toss in whatever veggies, cheeses, and meats you have on hand. Sometimes I’ll even use up leftover pasta in various shapes just to clean out the pantry. I’m pretty sure I once rocked some animal shapes with spaceman shapes…
Are you cooking up anything summery in these last few weeks of summer?
And for serving…
- 2 cups pasta, boiled according to package instructions and fully cooled (I used tri-color rotini)
- 1 ripe mango, diced
- 1 cup tomatoes, diced or sliced if cherry-sized
- 1 small red onion, diced
- 1/2 cup green onions, diced
- 1 cup red cabbage, chopped
- 1 cup corn, fresh or frozen and thawed
- Handful fresh cilantro, chopped
- 1 cup extra virgin olive oil
- 1/2 cup apple cider or red wine vinegar
- 2 Tbsp fresh lime juice
- Pinch of sugar
- 1 tsp salt
- 1/2 tsp black pepper
- In a medium bowl, mix olive oil, vinegar, lime juice, sugar, salt, and pepper, and stir to combine. Set aside.
- In a large bowl, combine pasta, mango, tomatoes, onion, cabbage, corn, and half of the cilantro. Mix well.
- Pour olive oil mixture on top and toss well to coat. Season with more salt and pepper if desired and garnish with the rest of the cilantro.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!