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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I know there are a ton of tuna pasta salads here, but I didn't see any quite like this unique recipe. Who would have thought to add a mango to a pasta salad? I'm storing this here to try very soon. Ingredients:
8 ounces fusilli |
2 (6 ounce) cans tuna in water, drained |
4 scallions, chopped |
1 small red bell pepper, sliced |
1 small mango, peeled and cubed |
2 tablespoons fresh parsley, chopped |
fresh basil leaf (about a handful is recommended) |
2 tablespoons white wine vinegar |
3 tablespoons olive oil |
1 clove garlic, crushed |
1 teaspoon dijon mustard |
1 pinch salt and black pepper |
Directions:
1. Boil pasta according to instructions on package; drain and rinse with cold water.
2. Place cooled pasta in a large bowl and add tuna, scallions, bell pepper, mango, parsley and basil.
3. For the dressing, whisk oil, vinegar, garlic, mustard, salt and pepper together in a small bowl.
4. Add dressing to salad and toss well to coat.
5. Garnish with some extra basil and serve chilled on 4 plates.
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