Spicy Mango Pineapple Habanero Pasta Salad
This pasta salad is the cure for that boring potluck line-up. Use any and all your favorite veggies and be sure to pick your favorite pasta because this jammy zinger of a salad is going to knock socks off, quite possibly literally. Our Mango Pineapple Habanero Jam brings a bright, fresh, deep heat perfect for the crunch of a fresh veggie.
Serving Size: serves 6
Salad:
1/2 lb uncooked pasta (pick a favorite)
2 cups cherry tomatoes, cut in half
1/2 cup red onion, sliced
1/2 cucumber, sliced
1 red bell pepper, sliced
1/2 cup fresh parsley, chopped
4 ounces fresh mozzarella cheese, cubed (we used Maplebrook Farm)
Dressing:
1/2 cup olive oil
2 tablespoons white vinegar (or red wine vinegar)
1/2 lemon, squeezed
1 tablespoons salt
1 teaspoon Blake Hill’s Mango Pineapple Habanero Spicy Chili Jam (1 tablespoon for more heat)
Instructions
1
Cook pasta in salted water according to package directions. Cool pasta slightly and toss with oil to prevent sticking.
2
Whisk together dressing ingredients or shake in a jar.
3
Cut veggies into desired sizes and add to pasta.
4
Add cheese and dressing to pasta and mix well.
5
Place salad in fridge until ready to serve - we think it tastes best after being refrigerated overnight and Enjoy!
Suggested Jams
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