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Fresh Thai Green Mango Pasta Salad with Tangy Lime Vinaigrette

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A vibrant and refreshing Thai-inspired pasta salad combining tangy green mango, al dente penne, fresh herbs, and a zingy lime vinaigrette. Perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 8 ounces (225 grams) penne pasta, cooked al dente
  • 1 large green mango, peeled and julienned
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • ¼ cup roasted peanuts, roughly chopped
  • ½ teaspoon red chili flakes, or to taste
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon palm sugar, grated or finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • Optional: shredded carrot or thinly sliced red bell pepper for extra color and crunch

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of penne pasta and cook according to package instructions until al dente (usually 10-12 minutes). Drain well and rinse under cold water to cool and stop the cooking process. Set aside to drain completely (about 5 minutes).
  2. While the pasta cooks, peel the green mango with a vegetable peeler or sharp knife. Cut the flesh into thin julienne strips, about 2 inches long and ⅛ inch thick. Place the strips in a large mixing bowl.
  3. Roughly chop ¼ cup fresh cilantro and 2 tablespoons fresh mint. Rough chop ¼ cup roasted peanuts. Add these to the bowl with the mango.
  4. In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 teaspoon grated palm sugar, 1 minced garlic clove, 2 tablespoons vegetable oil, and ½ teaspoon red chili flakes. Adjust sweetness or saltiness to taste.
  5. Add the cooled pasta to the mango and herbs. Pour the vinaigrette over the top and toss gently but thoroughly, making sure every piece is coated. Taste and adjust seasoning if needed.
  6. Let the salad rest for 5-10 minutes at room temperature to let the flavors mingle. Serve topped with extra peanuts and a few whole cilantro leaves for garnish.

Notes

Do not overcook the pasta; rinse with cold water immediately after draining to stop cooking. Use firm, unripe green mango for the best tangy crunch. Adjust chili flakes to taste. Fish sauce can be replaced with soy sauce or tamari for a vegan version. Prep vinaigrette and mango ahead to save time. Store leftovers in an airtight container in the fridge for up to 2 days; serve cold or at room temperature.

Nutrition

Keywords: Thai green mango pasta salad, lime vinaigrette, summer salad, tangy pasta salad, Thai pasta salad, green mango recipe, easy pasta salad

Find it online: https://lirafood.com/fresh-thai-green-mango-pasta-salad-recipe-easy-tangy-lime-vinaigrette/