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Sweet and Spicy Mango Pasta

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Prep Time 20 minutes
Total Time 20 minutes


For the Dressing:

  • 1 Harry & David Honey Mango (peeled, pitted and chopped)
  • ¼ cup fresh cilantro
  • ½ jalapeño pepper (chopped)
  • 1 garlic clove (peeled)
  • ¼ – 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons agave nectar
  • ½ tsp. salt

For the Pasta Salad:

  • 1 lb farfalle/bow-tie pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 Harry & David Honey Mangoes (peeled, pitted and chopped)
  • 2 cups diced red pepper
  • 2 cups diced zucchini
  • ½ cup thinly sliced red onion
  • ½ cup salted peanuts
  • 4 cups arugula


  • 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.
Author: Elizabeth Harris
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