Ripe, juicy mangoes are at the height of their season and provide a contrasting sweetness to the tangy dressing used for this layered shrimp and mango pasta salad.
This quick salad supper can be made several hours ahead and refrigerated until needed. Bring to room temperature before serving.
If you buy shelled cooked shrimp for this salad, the only cooking you will need to do is boil the pasta.
To cube mangoes, slice off each side of the fruit as close to the seed as possible. With the skin side down, score the flesh in each half in a crisscross pattern, cutting to but not through the skin. Bend the skin backward so the cubes pop up, then slice them off. Score and slice any fruit left on the pit.
Wine suggestion: A slightly sweet white wine like a chenin blanc would complement the sweet, spicy sauce.
Ripe peaches or plums can be substituted for fresh mango.
To quickly chop chives, snip them with a scissors.
Any type of short pasta such as macaroni or penne can be used.
Place water for pasta on to boil.
Layered shrimp, mango and pasta salad
Prep time: 10 minutes Cook time: 10 minutes
1/4 pound fusilli (corkscrew) pasta (about 1 1/2 cups)
3 tablespoons reduced-fat mayonnaise
3 tablespoons water
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
3/4 pound peeled, cooked shrimp
4 cups washed, ready-to-eat salad greens
1 red pepper, sliced (about 1 cup)
2 cups cubed ripe mango cubes
1 medium tomato, cut into small cubes (about 1 inch)
4 tablespoons chopped fresh chives
Place a large pot of water on to boil. Cook pasta 10 minutes or according to package instructions. Meanwhile, mix mayonnaise, water, horseradish and mustard together in a bowl; transfer half to a salad bowl.
Drain pasta, rinse in cold water and drain thoroughly. Add to the salad bowl and toss to mix with the dressing. Add shrimp to the second bowl of sauce and toss to mix with the dressing.
Line two dinner plates with the lettuce. Spoon pasta over leaves. Place red bell pepper slices over pasta and spoon shrimp and dressing on top. Arrange mango on top of the shrimp. Top with tomato and chives.
Per serving:638 calories (19 percent from fat), 13.2 g fat (2.0 g saturated, 2.9 g monounsaturated), 258 mg cholesterol, 47.2 g protein, 84.2 g carbohydrates, 10.3 g fiber, 650 mg sodium.