Ingredients
- 1 pound rotini pasta, dry
- 2 mangoes, seeded and cubed
- 2 papayas, seeded and cubed
- 4 green onions, sliced, white and green parts
- 1/2 cup flaked, sweetened coconut
Creamy Lime Vinaigrette
- 1/4 cup plus 2 Tablespoons vegetable oil
- 1/2 cup fresh lime juice
- 1/4 cup sour cream
- 4 teaspoons sugar
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Directions
- Cook pasta to the al dente stage according to package directions. Drain and rinse with cold water. Set aside until cool.
- In a mason jar, add all ingredients for dressing and shake vigorously to combine. Keep in the refrigerator until ready to use.
- While pasta is cooling prepare mango, papaya and green onions. When ready, combine mango, papaya, green onion, coconut and vinaigrette, toss well. Place in the refrigerator for 4-6 hours before serving.
- Cr : mango-and-papaya-pasta-salad-with-creamy-lime-vinaigrette
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