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Sesame Shrimp and Mango Pasta Salad
Sweet mango and tender shrimp meet crunchy peanuts in this colorful pasta salad. It uses a boxed pasta mix and pre-shredded coleslaw to keep things moving fast in the kitchen. It's tossed in a toasted sesame dressing with a pinch of red pepper flakes, hitting all the right sweet and spicy notes. You can serve it right away or chill it for your next outdoor gathering.
Equipment
- Saucepan
- Stovetop
Ingredients
- 1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
- ⅔ cup Asian toasted sesame salad dressing
- ½ teaspoon crushed red pepper flakes
- 2 cups angel hair or regular coleslaw mix
- 1½ cups coarsely chopped cooked peeled shrimp
- ¼ cup chopped dry-roasted peanuts
- ¼ cup finely chopped basil leaves
- 1 mango, seed removed, peeled and cut into ½-inch cubes (1 cup)
- 1 medium green onion, chopped (1 tablespoon)
Instructions
- 1Boil the pasta mix in a saucepan of water for 12 minutes, stirring occasionally. Meanwhile, in a large bowl, whisk together the included seasoning packet, sesame salad dressing, and crushed red pepper flakes.
- 2Fold the coleslaw mix, chopped shrimp, peanuts, fresh basil, diced mango, and green onion into the dressing until they're evenly coated.
- 3Drain the cooked pasta and rinse it under cold water so it doesn't continue cooking. Shake off the excess water, then add the pasta to the shrimp and mango mixture. Toss well to combine and sprinkle with sesame seeds.
Notes
- Make ahead: You can serve this right away, but chilling it in the fridge for an hour gives the flavors time to meld.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
