Ingredients
- 4 cups rotini pasta uncooked
- 3 cups shredded coleslaw mix
- 1 pound shrimp cooked and peeled with tails removed
- Salt and pepper to taste
- 1 cup mayonnaise
- 1 tablespoon canola oil
- 1/4 cup lime juice
- 2 1/2 tablespoons sugar
- 1 teaspoon cumin seed
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
- 1 cup mango diced
- 2 green onions sliced
- 1 red bell pepper chopped
- 1/3 cup cilantro chopped
Servings:
Instructions
- Cook pasta according to package directions. Drain cooked pasta and place in a large bowl. Immediately stir in the coleslaw mix and set aside.
- Cut shrimp into thirds. Season with salt and pepper. Set aside.
- For the sauce, whisk together mayonnaise, canola oil, lime juice, sugar, cumin seed, ground cumin and pepper.
- Stir the shrimp, mango and vegetables into the pasta; add the sauce, stirring thoroughly. Refrigerate at least 2 hours and toss before serving.
Recipe Notes
So many pasta salads call for Italian or ranch dressing, but the unique flavors in Shrimp and Mango Pasta Salad will stand out at a potluck.
Note: Buy mangos several days in advance to ripen. If you cannot find fresh, grocery stores sell snack-size portions for children’s lunches near the canned fruit. You will need three plastic containers, and be sure to thoroughly drain. Refrigerated mango slices work well, too.
Recipe Credits:
Juliana Goodwin
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