Ripe, juicy mangos are at the height of their season and provide a contrasting sweetness to the tangy dressing used for this layered shrimp and mango pasta salad.
This quick salad supper can be made several hours ahead and refrigerated until needed. Bring to room temperature before serving.
If you buy shelled cooked shrimp for this salad, the only cooking you will need to do is boil the pasta.
To cube mangos, slice off each side of the fruit as close to the seed as possible. With the skin side down, score the flesh in each half in a crisscross pattern, cutting to but not through the skin. Bend the skin backwards so the cubes pop up, then slice them off. Score and slice any fruit left on the pit.
Fred Tasker's wine suggestion: A slightly sweet white wine like a chenin blanc would complement the sweet, spicy sauce.
Helpful Hints
- Ripe peaches or plums can be substituted for fresh mango.
- To quickly chop chives, snip them with a scissors.
- Any type of short cut pasta such as macaroni or penne can be used.
Countdown
- Place water for pasta on to boil.
- Prepare ingredients.
- Assemble salad.
LAYERED SHRIMP, MANGO AND PASTA SALAD
1/2 pound fusilli (corkscrew) pasta (about 11/2 cups)
3 Tbsp reduced-fat mayonnaise
3 Tbsp water
2 Tbsp prepared horseradish
2 Tbsp Dijon mustard
1/2 pound peeled, cooked shrimp
4 cups washed, ready-to-eat salad greens
1 red pepper, sliced (about 1 cup)
2 cups ripe mango cubes
1 medium tomato, cut into small cubes (about 1 inch)
4 Tbsp chopped fresh chives.
Place a large pot of water on to boil. Cook pasta ten minutes or according to package instructions.
Meanwhile, mix mayonnaise, water, horseradish and mustard together in a bowl; transfer half to a salad bowl.
Drain pasta, rinse in cold water and drain thoroughly. Add to the salad bowl and toss to mix with the dressing. Add shrimp to the second bowl of sauce and toss to mix with the dressing.
Line two dinner plates with the lettuce. Spoon pasta over leaves. Place red bell pepper slices over pasta and spoon shrimp and dressing on top. Arrange mango on top of the shrimp. Top with tomato and chives. Makes 2 servings.
Per serving: 638 calories (19 percent from fat), 13.2 g fat (2.0 g saturated, 2.9 g monounsaturated), 258 mg cholesterol, 47.2 g protein, 84.2 g carbohydrates, 10.3 g fiber, 650 mg sodium.
Shopping List
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1 small package fusilli pasta, 1 small jar prepared horseradish, 1 package washed, ready-to-eat salad greens, 1 red bell pepper, 2 ripe medium mangoes, 1 tomato, 1 bunch chives, 1 small jar Dijon mustard, 1/2 pound peeled, cooked shrimp
Staples: Reduced-fat mayonnaise
Linda Gassenheimer's 14 cookbooks include The Flavors of the Florida Keys.
