127 Ratings
  • 5 Rating Star 69
  • 4 Rating Star 21
  • 3 Rating Star 13
  • 1 Rating Star 12
  • 2 Rating Star 7
  • 0 Rating Star 5

Impress at your next picnic or potluck party with this healthy pasta salad recipe. Fresh cilantro leaves and lime juice perk up this Southwest pasta salad that includes an expected combination of mangoes and avocados.

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Ingredients

Directions

  • Cook pasta according to package directions; drain.

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  • Meanwhile, for dressing, in a blender combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper. Cover and blend about 30 seconds or until well mixed. Set aside.

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  • Lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170°F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.

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  • In a large bowl combine pasta, chicken, tomatoes, red onion, mango, avocado, sweet peppers, and jalapeño pepper. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges.

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*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

357 calories, 13 g fat (2 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 58 mg cholesterol, 580 mg sodium, 37 g carbohydrates, 6 g fiber, 14 g sugar, 24 g protein.

Reviews (7)

Most helpful positive review

07/18/2018
This is an excellent recipe. I made it on the same day it was eaten and it was delish. I had read the reviews so I was very generous with my ingredients and carefully doubled the dressing recipe. It was aesthetically beautiful and the taste was the bomb. com. This is one of those recipes that delivers on every point. My guests we very happy with it and with the first forkful, the "umms" began.

Most helpful critical review

04/03/2013
This was FABULOUS! I made it exactly to spec aside from doubling the dressing amount! Would make again, and again, and again and again! Prep time was way more than 25 minutes :)
127 Ratings
  • 5 Rating Star 69
  • 4 Rating Star 21
  • 3 Rating Star 13
  • 1 Rating Star 12
  • 2 Rating Star 7
  • 0 Rating Star 5
07/18/2018
This is an excellent recipe. I made it on the same day it was eaten and it was delish. I had read the reviews so I was very generous with my ingredients and carefully doubled the dressing recipe. It was aesthetically beautiful and the taste was the bomb. com. This is one of those recipes that delivers on every point. My guests we very happy with it and with the first forkful, the "umms" began.
07/19/2017
The dressing flavor was delish, but I would have liked it to be thicker. Any suggestions? I added lime zest which really kicked it up. And I used large cooked shrimp instead of chicken. I will make this again and again and again.
04/03/2013
This was FABULOUS! I made it exactly to spec aside from doubling the dressing amount! Would make again, and again, and again and again! Prep time was way more than 25 minutes :)
04/09/2013
Hi...can I use xtra virgin olive oil
09/19/2013
This was soooo good. We doubled the entire recipe and it turned out great. I do agree, however, that the prep time was definitely longer than 25 minutes, but well worth it!!!
07/31/2013
I made this tonight and it was amazing! Here are a few substitutions I made... Honey instead of sugar fresh clove of garlic instead of garlic powder Double the dressing recipe DELICIOUS!
04/17/2015
Doubled mine too and made it my own with the following changes. Grilled my chicken outside on a gas grill seasoned with evoo, chili, garlic powders, cumin, salt and pepper. I Ike to make the dressing while the chicken is cooling, chopping the veggies (except for the avocado which I do at the very end to avoid browning), and pour it over the hot pasta. Helps,cool it and absorbs the favors. Also while I was grilling I threw the red pepper on and roasted just the one. Left an orange pepper raw for the crunch. Great recipe and would definitely make again?