Mango Pasta Salad Recipe

If you need a more balanced, light, simple and above all delicious diet, I have a trick up my sleeve for you: pasta salad with fruit. Who can resist this combination?

This dish is excellent to stimulate the appetite of the listless, whether children or adults. For athletes it represents the best way to ingest carbohydrates. An excellent option also for people who want to stay healthy and slim, as it produces satiety and nourishes. An excellent alternative to eating pasta!

Thinking about a more balanced diet for you and yours brings you this recipe where the combination of pasta and vegetables will delight you: pasta salad with mango. Keep reading and discover the step by step to prepare this excellent dish.

Ingredients to make Mango Pasta Salad:

For the pasta salad
300 grams of spirals or macaroni
1 handle

1 tomato
100 grams of fresh white cheese (thick slice to cut into cubes)
100 grams of cooked ham (thick slice to cut into cubes)

For the vinaigrette
1 jet of olive oil
1 dash of apple cider vinegar

1 pinch of salt
For decoration
1 pinch of oregano

How to make Mango Pasta Salad:

Place a saucepan with water and salt to taste. You add salt when the water boils because salt water boils at a higher temperature, so it takes longer to boil. At this point, cook the pasta in the saucepan and wait 10 minutes. Over time, try a small screw to see if it is al dente.

Al dente pasta should be neither too soft nor too hard. In addition to controlling the cooking time and achieving the desired consistency, you should stop cooking when you are done cooking. As soon as you turn off the heat, add a glass of cold water to the pasta water. Thus, it will maintain the appropriate texture to prepare the pasta salad with mango and vinaigrette.

Once the pasta is ready, prepare your work table to make this fruit and pasta salad recipe. You will see that this dish has a refreshing and somewhat exotic taste. The best way to enjoy mango is served raw, for this reason this recipe stands out in terms of flavor and nutritional qualities. You can even substitute the dressing that we propose for one that contains lime, in order to exalt the flavor of the mango.

Do you want to know how to make the grass salad with mango? Cut the mango, tomato, cheese, and ham into cubes, and mix all the ingredients, preferably with utensils to stir salads. If you don’t have these utensils, you can also mix the mango pasta salad with a fork and a table spoon. Of course, carefully stir the cold salad so as not to mistreat the vegetables and pasta.

Prepare the vinaigrette by mixing the vinegar, olive oil and salt. Ready the dressing for the cold pasta salad! Remember that, if you prefer, you can substitute it for more citrusy vinaigrette, such as orange vinaigrette.

Add desired amount of vinaigrette to salad and sprinkle with oregano to taste. What refreshing flavors! Plus, this mango pasta salad makes you feel full. This dish is ideal for dinners, in summer, in beach climates, for picnics and when the body asks for an energetic and light meal.

If you dare this summer to refresh yourself while offering your body a complete and balanced dish, try the cold pasta salad. Photograph your work and tell me how it turned out for you.

Benefits of Mango Pasta Salad

Any other benefits of the pasta-vegetables super duo? Adding vegetables to a pasta dish can transform a super caloric meal into an adequate energy supply for the body. A plate of pasta with vegetables contributes to:

Decrease the portion of pasta, so the calorie count is balanced.

It provides fiber to the body, even facilitating its digestion.
Reduces blood glucose, as it controls glucose peaks in the body.
Helps to meet the daily intake of vegetables, thanks to the most appetizing presentation.

Another delicious alternative is to make sauces with vegetables. In this sense, it is interesting to note that Bolognese sauce represents a very satiating meal but is slow to digest. Likewise, other sauces such as cream contain many calories and few healthy attributes for the body, so it is always more advisable to make lighter dressings or vinaigrettes.