To make the dressing, add all the ingredients to your blender and blend on high until smooth and creamy.
Transfer the dressing to a clean re-sealable container and place in your refrigerator until you’re ready to use it.
Cook the pasta according to the package instructions so that it’s al dente. Drain.
Then toss the drained pasta in a large bowl with the olive oil and let it cool to room temperature.
Once the pasta has cooled, add the mangoes, red pepper, zucchini, red onion and peanuts.
Pour about half of the dressing into the bowl and toss until the ingredients are well combined and evenly coated with the dressing.
Taste and add more dressing as needed to suit your taste preferences. Add the arugula and toss gently to combine. Serve and enjoy immediately.
If you want to prepare this pasta salad in advance (up to 1 day), simply leave out the arugula and store the dressed pasta salad in your refrigerator until you’re ready to serve it.
Then incorporate the arugula just before serving.