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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The flavors of unique ingredients such as mango and sun-dried tomatoes come together in this scrumptious salad for some excitement for your tastebuds! Can also be served as a light entree. Ingredients:
1 (16 ounce) package dry penne pasta |
1 mango - peeled, seeded and cubed |
2 small tomatoes, cubed |
1 avocado - peeled, pitted, and cubed |
1 (6 ounce) can pitted black olives, chopped |
1/4 cup chopped oil-packed sun-dried tomatoes |
3/4 cup chopped fresh spinach |
1/4 cup grated parmesan cheese |
1/4 cup basil pesto |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, or until al dente, and drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large casserole dish, toss the pasta with the mango, tomatoes, avocado, olives, sun-dried tomatoes, spinach, Parmesan cheese, and pesto.
4. Place the salad in the preheated oven for about 10 minutes, just until warm.
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