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.