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Nutrition Facts
Serving Size 214 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 610 mg 25%
Total Carbohydrate 67 g 22%
Dietary Fiber 8 g 32%
Sugars 14 g
Protein 11 g
Vitamin A 45% Iron 15%
Vitamin C 160% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pasta, Peppers & Mango Salad
Prep Time
20 minutes
Cook Time
6 minutes
Total Time
26 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Tbsp 100% pure olive oil, divided
1 1/2 Tbsp lime, juiced
1 Tsp sea salt
1 Tsp peppercorn medley, freshly ground
1 mango
1 medium red bell pepper, quartered and seeds removed
1 medium poblano pepper, cut in half and seeds removed
8 Oz penne pasta
4 green onions, chopped
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Instructions

1
Prepare charcoal or gas grill for medium temperature.
2
Bring 3 quarts water to a boil in a 4-quart pot.
3
Whisk 1 1/2 tablespoons olive oil, lime, sea salt and peppercorns together in a large bowl for dressing.
4
Cut mango lengthwise into thirds; cut as close to the seed as possible and discard center section with seed.
5
Cut mango in grid pattern just to the skin.
6
Brush peppers and mango with 1/2 tablespoon olive oil for grilling.
7
Cook pasta in boiling water 10 minutes until tender. Drain well.
8
Grill peppers and mango 3 minutes per side.
9
Remove from grill and slice peppers into 1/4-inch thick strips and remove mango cubes from skin.
10
Add warm pasta to dressing and toss with peppers, mango and onions.

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