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Sweet and Spicy Mango Pasta

5 from 2 votes
Prep Time 20 minutes
Total Time 20 minutes


For the dressing

  • 1 Harry & David Honey Mango (peeled, pitted, and chopped)
  • ¼ cup fresh cilantro
  • ½ jalapeño pepper (chopped)
  • 1 garlic clove (peeled)
  • ¼-1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons agave nectar
  • ½ teaspoon salt

For the pasta salad


For the dressing

  • Add all the ingredients to your blender and pulse on high until smooth and creamy.
  • Transfer the dressing to a clean resealable container and place in your refrigerator until you're ready to use it.

For the pasta salad

  • Cook the pasta according to the package instructions so that it's al dente. Drain.
  • Toss the drained pasta in a large bowl. Pour the olive oil on the pasta and let the it cool to room temperature.
  • Add the mangoes, red pepper, zucchini, red onion, and peanuts.
  • Pour about half the dressing into the bowl and toss until the ingredients are well combined and evenly coated with the dressing.
  • Taste and add more dressing as needed to suit your taste. Add the arugula and toss gently to combine. Serve and enjoy immediately.


This recipe is completely dairy free, which makes it perfect for outdoor gatherings and time in the sun. Make this recipe gluten free by substituting your favorite gluten-free pasta.
If you want to prepare this pasta salad in advance (up to one day), simply leave out the arugula and store the dressed pasta salad in your refrigerator until you're ready to serve it. Then, incorporate the arugula just before serving.
Author: Elizabeth Harris
Course: Main Course
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