Mango Avocado Pasta Salad

Mango avocado pasta salad with a cilantro-honey dressing is my favorite summer recipe when I want something bright, fresh, and filling without needing the oven. The creamy avocado and pops of juicy mango create such a surprising combination, and the sweet, herby dressing brings everything together for a side or light meal that always impresses.

Every time I bring this to a picnic, it disappears within minutes and everyone asks for the recipe. The first time I tossed mango into pasta salad, I was skeptical, but now I crave that juicy creamy bite every summer.

Ingredients

• Small pasta shells or rotini: This shape catches the mango and avocado in every bite. Look for high-quality pasta with a rough texture.
• Ripe mango: Brings juicy sweetness and tropical flavor. Choose fragrant mangos that feel slightly soft at the stem.
• Ripe avocado: Adds creamy richness and healthy fats. Pick one that yields gently to pressure without brown spots.
• Red onion: Gives crispness and a punch of savory flavor. Select firm onions with shiny skin.
• Mozzarella pearls: Deliver bite-sized creaminess. Try to find fresh pearls stored in water for the softest texture.
• Fresh cilantro leaves: Brighten every forkful and tie into the dressing. Always use vibrant green leaves with no wilt.
• Extra-virgin olive oil: Makes the dressing silky. A good fruity oil really shines here.
• Honey: Sweetens and rounds out the tart lime. Use a floral honey if you have it for more aroma.
• Freshly squeezed lime juice and zest: Wake up all the flavors. Grab juicy limes that feel heavy.
• Salt: Brings out flavors in both the pasta and dressing. Use fine sea salt for seasoning water and salad.
• Freshly ground black pepper: Adds subtle heat. Crack fresh just before whisking into the dressing.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente so the pieces hold their shape in the salad. Drain immediately and rinse under cold water to stop the cooking process. Let cool completely before combining with other ingredients.

Make the Dressing:

Combine extra-virgin olive oil, honey, freshly squeezed lime juice, lime zest, salt, black pepper, and finely chopped cilantro in a small mixing bowl or jar. Whisk or shake until the honey fully dissolves and the dressing emulsifies.

Prepare the Salad Ingredients:

Dice the mango and avocado into even bite-sized pieces. Finely dice the red onion and roughly chop the cilantro leaves. Drain mozzarella pearls and pat dry if packed in water.

Assemble the Salad:

Place the cooled pasta in a large salad bowl. Add the diced mango, avocado, red onion, mozzarella pearls, and cilantro leaves, gently tossing to distribute everything evenly without bruising the avocado.

Dress and Finish:

Drizzle the cilantro-honey dressing evenly over the salad. Toss gently so every bite gets coated but nothing gets mashed. Taste and adjust with extra salt or a few more squeezes of lime juice if needed.

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My favorite part of this dish is the way sweet mango and tangy lime taste together just like a roadside fruit cart I loved as a kid. Last summer my daughter helped stir in the avocado and she loved licking the sweet dressing off her fingers as she worked.

Storage Tips

If you need to make the salad ahead of time, keep the avocado out until just before serving to prevent browning. Store the finished salad tightly covered in the fridge for up to one day. Leftovers can be stored for a second day but the texture will be softer. If packing for lunch, keep the dressing separate and toss just before eating for the freshest flavor.

Ingredient Substitutions

This salad is super flexible with its produce. Swap mango for pineapple or ripe peaches for a different twist. Feta or goat cheese can replace mozzarella pearls for a tangier bite. If cilantro is not your thing, fresh mint or basil gives a totally new personality. Whole wheat pasta or gluten-free varieties also work well and hold up to the dressing.

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Serving Suggestions

Serve as a light lunch with grilled chicken or shrimp on the side to make it a full meal. It is a colorful showstopper for summer picnics and BBQ spreads. Try scooping it onto a bed of fresh arugula or spinach to make it more of a greens salad. For extra crunch, sprinkle in toasted pepitas or roasted cashews just before serving.

Cultural and Modern Fusion

This recipe draws inspiration from tropical fruit salads in Latin America and Thailand, pairing bold flavors so lovingly. Bringing mozzarella and pasta into the mix makes it a true fusion of old and new world cuisines. I love making it as a bridge between my family’s love of comforting classics and my kids’ curiosity for new tastes.

Common Questions

→ How can I prevent the avocado from browning?

Add diced avocado to the salad just before serving and ensure it’s coated in the lime dressing to slow oxidation.

→ Can I make this dish ahead of time?

You can prep most ingredients ahead, but for the best texture, mix in the avocado and dressing shortly before serving.

→ What kind of pasta works best?

Small shapes like shells or rotini hold the dressing well and mix easily with the other salad ingredients.

→ Is it possible to make this gluten-free?

Yes, simply substitute regular pasta with your favorite gluten-free variety and check any add-ins for allergens.

→ Which cheese alternatives can I use?

Try feta or a plant-based cheese for a dairy-free option, or omit cheese entirely if preferred.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to one day. Add fresh avocado before serving if possible.