Go Back
–+ servings

Shrimp and Mango Pasta Salad

Manila Spoon
Fresh, vibrant, and tasty, this shrimp and mango pasta salad would be an instant hit for any potluck, picnic, or gathering! A delicious option as an appetizer or light meal.
5 from 8 votes
Print Recipe Save
Prep Time 15 minutes
Course Appetizer, Main
Cuisine American
Servings 6

Ingredients
 

  • 2 cups cooked orzo pasta
  • ¼ cup pesto, homemade or storebought
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1 tbsp honey, or to taste
  • 1 lb jumbo prawns or shrimp, cooked
  • 1 ripe mango, peeled and cubed (adjust amount to taste)
  • 1 cup mini-multi colored tomatoes, sliced
  • parmesan or feta cheese crumbles, for topping (optional)
  • salt and pepper, to taste

Instructions
 

  • Cook the orzo according to package directions or until al dente. Rinse with cold water then drain. This will ensure they won’t continue cooking and become mushy.
  • Combine the pesto, olive oil, lime juice, and honey. Set aside.
  • Place the cooked pasta, shrimp, mango and tomatoes in a bowl. Mix with the pesto-lime dressing. Season with salt and pepper, if desired.
  • Sprinkle with crumbled feta or parmesan cheese, if desired.

Notes

TIPS & TRICKS
 
This can be made a day ahead. If you’re not serving right away simply leave the tomatoes and mango until the last minute so they retain their shape. This actually tastes even better the next day as the pasta has absorbed the flavors from the dressing more.
Keyword shrimp and mango noodle salad, Shrimp and Mango Pasta Salad, Shrimp and Mango Pasta Salad with pesto, shrimp and mango salad with mayonnaise
Tried this recipe?Let us know how it was!