Chili Mango Pasta Salad

Ingredients:

Dressing

• 1 ripe mango, peeled and chopped (about 1 cup)
• 3 Tbsp olive oil
• 3 Tbsp apple cider vinegar
• 1 lime, zest and juice
• 1 tsp honey or agave syrup
• 1 tsp chili powder 
• ½ tsp smoked paprika
• Salt and pepper, to taste

Salad

• ½ lb farfalle, cooked to al dente (about 4 minutes), and drained
• 4 Persian cucumbers, chopped
• 1 cup cherry tomatoes, quartered
• ½ red onion, thinly sliced
• ½ cup fresh cilantro, chopped

Instructions:

1. Using an immersion blender or regular blender, blend together all dressing ingredients until smooth.
2. Toss together all remaining ingredients with the dressing. Taste and adjust seasonings if desired. Refrigerate at least 2 hours before serving, to allow the flavors to get to know each other. 

Makes about 4 servings

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