Mango Avocado Pasta Salad (Printable Page)
# What You Need:
→ Pasta
01 -
250 g small pasta shells or rotini
02 -
1/2 tsp salt (for boiling water)
→ Fruit & Vegetables
03 -
1 large ripe mango, peeled and diced
04 -
1 large ripe avocado, diced
05 -
1/3 cup red onion, finely diced
06 -
1 cup mozzarella pearls
07 -
1/4 cup fresh cilantro leaves, roughly chopped
→ Dressing
08 -
3 tbsp extra-virgin olive oil
09 -
2 tbsp honey
10 -
2 tbsp freshly squeezed lime juice
11 -
1/2 tsp lime zest
12 -
1/4 tsp salt
13 -
1/4 tsp freshly ground black pepper
14 -
2 tbsp fresh cilantro, finely chopped
# How to Make It:
01 -
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
02 -
In a small bowl or jar, whisk together olive oil, honey, lime juice, lime zest, salt, pepper, and chopped cilantro until well combined.
03 -
In a large salad bowl, combine cooked pasta, diced mango, avocado, red onion, mozzarella pearls, and cilantro leaves.
04 -
Pour the dressing over the salad and gently toss until everything is evenly coated, taking care not to mash the avocado.
05 -
Taste and adjust salt or lime juice as needed. Serve immediately for best texture, or chill for up to 30 minutes before serving.
# Helpful Tips:
01 -
For extra crunch, add toasted pepitas or chopped cashews.
02 -
Swap mozzarella pearls for feta or goat cheese if desired.
03 -
Use whole-wheat or gluten-free pasta for dietary needs.
04 -
If making ahead, add avocado just before serving to prevent browning.