This Tropical Pasta Salad is a fun twist on a picnic dish, with the Caribbean flavors of mango, pineapple, lime, cilantro, and black beans.
Author:Carrie Wells, Ed.D.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
8-ounce box of Ronzoni® Homestyle™ Penne Pasta
1 cup diced mango
1 cup diced pineapple
1/2 cup diced red onion
1 can black beans, drained and rinsed
1/4 cup mayonnaise
2 T olive oil
1/2 cup chopped cilantro
Juice of two limes
1 clove garlic
Salt + pepper, to taste
Place a pot filled with water on the stove and bring it to a boil. Follow the directions on the box of Ronzoni® Homestyle™ Penne Pasta to achieve the perfect al dente pasta. When the pasta is cooked, strain it and set it aside to cool completely.
While the pasta is boiling, prep the remainder of your ingredients. Open a can of black beans, then drain and rinse them. Canned beans are often my go-to for quick and easy meals. Slice the mango, pineapple, red onion, and jalapeño into bite-sized pieces.
This creamy lime dressing is super easy to make with the help of a small food processor or blender. Simply add the mayonnaise, olive oil, garlic clove, fresh cilantro, and lime juice to the blender or food processor and pulse until you reach the desired consistency. Season with salt and pepper to your liking.
Combine the room temperature penne, black beans, mango, pineapple, red onion, and jalapeño, pour the dressing over it, and toss together.
Keywords: Pasta salad, Memorial Day, Caribbean food