Pasta Salad with Mango, Cucumber and Creamy Chili Dressing

Recipe for Pasta Salad with Mango, Cucumber, and Creamy Chili Dressing

Hello! Let's prepare together a mango and cucumber pasta salad that is pure freshness. This recipe combines the natural sweetness of the fruit with a spicy touch that lifts the spirits, ideal for breaking out of the routine and putting a vibrant dish on the table without complicating our lives in the kitchen.

Sometimes we think that pasta should always be hot and with heavy sauces, but the reality is that it works wonderfully as a base for tropical ingredients. Here the secret is not just mixing, but achieving that the ripe mango and the crunchy cucumber integrate with a dressing that, although simple, has a lot of character. It's that kind of food that makes you look good at a family gathering or simply brightens up your work lunchbox.

Preparation time

Before turning on the stove, it's good to be clear how long it will take us. This is a quick recipe, designed not to spend hours on your feet.

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

For this to mango and cucumber pasta salad turn out perfect, we need to respect the quality of fresh products. Here is the exact list of what we are going to use.

• 200 g short pasta (such as fusilli, penne, or elbow macaroni)
• 1 large ripe mango (but firm, so it doesn't fall apart)
• 1 medium cucumber
• 1 red bell pepper
• 1/2 red onion
• 100 g sweet corn (canned or frozen)
• A generous handful of fresh cilantro
• The juice of 2 lemons
• 3 tablespoons extra virgin olive oil
• 1 teaspoon chili powder (or finely chopped fresh chili)
• Salt and pepper to taste

If you can't find fresh mango at its peak, you can use fresh pineapple, although the flavor will change slightly towards something more acidic. In case cilantro is not to your liking, fresh parsley is an acceptable substitute, although you will lose that characteristic herbal touch of Latin cuisine.

Utensils we will use

You don't need professional equipment for this; the basics you have in your kitchen drawers are enough. We are going to use:

• Large pot (for cooking pasta)
• Colander or strainer
• Stable cutting board
• Sharp chef's knife or utility knife
• Large bowl for mixing
• Glass jar with lid or a small bowl (for emulsifying the dressing)
• Large spoon or salad servers

Preparation

Let's organize the process to be efficient. The key here is organization: while the water boils, we'll get ahead with the chopping. Follow these steps and you'll see how easy it is.

1. Cooking the pasta. Heat the pot with plenty of water. When it comes to a boil, add a generous handful of salt (the water should taste like the sea). Add the pasta and cook according to package directions until it is al dente. It is vital not to overcook it because it will then be mixed and we don't want it to break.
2. Thermal shock. Once the pasta is ready, drain it in the colander and immediately run it under cold water. This stops the cooking and prevents it from sticking, leaving it loose for the salad. Drain the excess water very well; if water remains, the dressing will slide off.
3. Cutting the mango and vegetables. While the pasta cools completely, peel the mango and cut it into medium cubes (~1 cm). Wash the cucumber; you can leave the skin on if it's thin or peel it partially, and cut it into thin half-moons or cubes the same size as the mango.
4. Fine chopping. Take the red bell pepper, remove the seeds, and cut it into small cubes. Do the same with the red onion, finely chopping it so that it adds flavor without being invasive when bitten. Wash, dry, and chop the cilantro.
5. Dressing preparation. In a jar or small bowl, pour the lemon juice, olive oil, chili powder, salt, and pepper. Close the jar and shake vigorously (or whisk energetically with a fork) until the mixture changes color and looks thick and uniform. This emulsion is what gives the creamy texture without using dairy.
6. Assembly. In the large bowl, place the already cold and dry pasta. Add the mango, cucumber, bell pepper, onion, and sweet corn.
7. Final dressing. Pour the emulsified vinaigrette over the mixture. Use spatulas to stir with gentle, enveloping movements, ensuring that each piece of pasta and every piece of fruit is coated with the liquid.
8. Final touch. Sprinkle the chopped cilantro on top and give it one last light mix.

To finish and serve

Before serving, I recommend letting the salad rest in the refrigerator for about 15 or 20 minutes. This allows the pasta to absorb the flavors of the lemon and chili. When you take it out, taste a little and adjust the salt if necessary, as cold sometimes dulls the seasoning. Serve in individual bowls, well chilled; it's the perfect accompaniment, although if you're looking for a more substantial version, you could be inspired by a whole wheat pasta salad with chicken to turn it into a main course.

Nutritional Information

Here are the approximate values per serving so you know what you're eating. Remember that these are estimates based on standard ingredients.

• Calories: 350 kcal
• Proteins: 6 g
• Fats: 12 g
• Carbohydrates: 55 g
• Fiber: 5 g

Note: Values may vary depending on the type of pasta used and the exact amount of oil in the dressing.

5 keys to make it perfect

Making a pasta salad stand out is not a matter of luck, but of small technical details that make a difference in the final texture and flavor.

1. The pasta's doneness is sacred. When cooking pasta for salad, remove it a minute before what the package says. When it cools, it tends to harden a bit, achieving the perfect texture al dente perfect. If you overcook it, it will break when mixed with the mango and cucumber.
2. Thorough drying. The number one enemy of a good dressing is residual cooking water. Make sure the pasta is well drained and dry before adding the sauce. If there's water, the oil and lemon will not adhere to the surface of the fusilli.
3. Uniformity in cuts. Try to make the mango and bell pepper cubes a similar size to the short pasta you've chosen. This ensures that in each bite you get a bit of everything and the chewing experience is balanced.
4. The dressing emulsion. Don't just pour the oil and lemon separately over the salad. Whisking them beforehand to create an emulsion (that looks cloudy and thick) helps the sauce better coat the ingredients and give that «creamy» mouthfeel.
5. The order of factors. Add the cilantro right at the end or before serving. Fresh herbs are delicate, and if they spend too much time in contact with lemon acid or salt, they can oxidize and lose their vibrant green color.

When is it ideal to enjoy it?

This salad has a very summery personality due to the freshness of the mango and cucumber. It's the winning option to bring to picnics, barbecues, or outdoor meals because it holds up well at room temperature for a while (unlike salads with mayonnaise or dairy). It also works wonderfully as a light side dish if you're serving grilled meats.

However, don't rule it out for a quick weeknight dinner. If you have leftover chicken from the day before or a can of tuna, you can easily incorporate it, similar to how you would with a macaroni salad with tuna and corn, transforming it into a complete and nutritious dish in a matter of minutes.

Comparison table

Sometimes we look for something specific and get lost among so many options. Here I compare our star recipe with other popular alternatives so you can choose the one that best suits your craving today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know if you dared to prepare this tropical combination or if you gave it your own personal twist. Maybe you added some avocado or changed the type of chili?

Leave your comment below and share your own tricks! Seeing how everyone adapts the recipe at home is the best part of cooking.

Culinary glossary

So that there are no doubts while you cook, here I briefly explain some terms we used today:

• Al dente: It means «al dente» in Italian. It refers to the cooking point of pasta where it is cooked but still offers a slight resistance when bitten, it is not soft or mushy.
• Emulsify: It is the process of mixing two liquids that normally do not combine well, such as oil and lemon, by beating them until a homogeneous and creamy mixture is achieved.
• Thermal shock: Technique of rapidly cooling a cooked food (such as pasta) in cold water or ice to stop the cooking abruptly and set its texture and color.
• Brunoise: Although here we said «small cubes,» the technical name is brunoise. It is cutting vegetables into very small and regular dice, about 2 to 3 millimeters.
• Season: The act of adding salt, pepper, spices, or herbs to enhance and balance the flavor of food.

Pasta Salad with Mango, Cucumber and Creamy Chili Dressing

Pasta Salad With Mango, Cucumber And Creamy Chili Dressing: step-by-step recipe with golden marks and a smoky touch. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: salad, pasta, with, mango, cucumber, dressing, creamy, chili, Mexican, desserts, recipe, easy

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT20M

Cooking Time: PT20M

Total Time: PT20M

Recipe Ingredients:

• 250 g short pasta
• 1 ripe mango, cubed
• ½ cucumber, half-moons
• 1/3 cup chopped red onion
• Salt to taste
• 1 tbsp. cream
• 2 tbsp. mayonnaise
• 1 tsp. piquin chili
• Juice of ½ lime

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 0 minutes

Total: :

Total: 20 minutes

Servings: :

Servings: 4 servings

Difficulty: :

Difficulty: Easy

Step 1 :

Make sure to wash the cucumber and mango very well to remove any pesticide residue or dirt.

Step 2 :

Choose a mango that is at its optimal ripeness, neither too hard nor too soft, to maintain its ideal flavor and texture.

Step 3 :

Mix the ingredients carefully, without breaking the mango, to preserve its juiciness and fresh appearance.

Step 4:

Refrigerate the salad in an airtight container and consume it within the next 48 hours to enjoy the best texture and flavor.

Editor's Rating:
4.8