Shrimp-Mango Pasta Salad Recipe

Serves: 6

Ingredients:
Honey Mustard Dressing:
1/3 cup Rothschild Raspberry Honey Mustard
1/4 cup mayonnaise
1/4 tsp cayenne pepper

Pasta Salad:
8 oz uncooked twist pasta
1/3 cup honey mustard dressing
2 tbsp freshly-grated ginger, or 2 tsp dried ginger
8 oz fresh or frozen shrimp (cleaned)
2 ripe mangoes, peeled, seeded, and diced
1 (8 oz) can pineapple tidbits in natural juices
1 medium red bell pepper, thinly sliced
1/2 cup chopped green onion
1/2 cup tbsp chopped cashews
1/8 tsp sea salt
freshly ground pepper to taste


Directions:
Honey Mustard Dressing:
Mix all ingredients together in a glass container& blend well. Refrigerate until ready to use.

Pasta Salad:
Cook pasta according to package directions without oil or salt, until al dente, or tender but firm. Drain and cool under running water.  In a small bowl combine honey mustard dressing and ginger; set aside. In a large bowl, combine cooled pasta, with shrimp, mango, pineapple, pepper, green onion, cashews, salt, and pepper. Toss with dressing mixture. Chill.

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