Mango and curry fusilli salad

  • Preparation time 15 minutes
  • Cooking time 10 minutes
  • Servings

Ingredients

System
1000 ml

of cooked fusilli
1

mango cut into cubes
100 g

of bocconcini cheese, cut into cubes
45 ml

of olive oil
45 ml

of Kalamata olives (pitted and sliced)
1

green onion, chopped finely
15 ml

of lemon juice
12

cherry tomatoes, chopped into halves
15 ml

of Berthelet Five Forks Chimichurri Mix
15 ml

of Berthelet Five Forks Madras Curry

Freshly ground black pepper to taste
4

fresh basil leaves

Directions

Step 1

Cook the pasta according to the instructions, drain, allow to cool and set aside.

Step 2

In a bowl, mix the cold pasta, mango, cheese, green onion, olive oil, lemon juice, curry powder, chimichurri mix and cherry tomatoes.

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