Mango Pasta Salad with Avocado Dressing
A delicious and colorful lunch or dinner salad that can be made the day before. Ideal to take to work or when traveling.
Servings: 2
Calories: 426kcal
Ingredients
For the pasta salad
- 2 cups whole wheat fusili (or gluten-free alternative) uncooked
- 1 cup red cabbage chopped
- 1/3 cup spring onion finely chopped
- 1 cup carrot finely chopped
- 1 cup mango cubed
- 1/2 cup fresh parsley chopped
For the dressing
- 1/2 avocado mashed
- 1/4 cup plain unsweetened (coconut) yogurt
- 1/2 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp juice)
- 2 cloves garlic
- sea salt ground cumin, and pepper
- 1 Thai chili pepper or jalapeno (optional) deseeded and finely chopped (Chili paste works too)
Instructions
- Cook pasta according to the package.
- In the meantime, add all dressing ingredients into a small bowl and mix until smooth paste.
- When pasta is ready, drain and allow to cool to room temperature.
- In a large bowl, combine cooked pasta, dressing, mango, red cabbage, spring onions, parsley, and carrots. Season with sea salt and pepper.
Notes
- Can be made the day before to save some precious morning time. Store in airtight container or mason jar in the fridge until lunchtime.
- Add (roasted) seeds or nuts for extra crunch.