Salsas & sides · CRESPO KITCHEN

Turkey and mango pasta salad

Short pasta with browned turkey, mango and a creamy spiced yogurt dressing.

30 min approx.4 servingsFresh mango

Photo: Sebastian

Dish photograph: Turkey and mango pasta salad. Sebastian · CC BY-SA 3.0 DE. Original. Photography credits.

Ingredients

300 g dried short pasta
300 g turkey breast, cubed
1 ripe mango, chopped
1 medium onion, chopped
1 scallion, sliced
50 ml hot vegetable stock
3 tablespoons mayonnaise
3 tablespoons plain yogurt
Juice of ½ lemon
3 tablespoons honey, divided
2 teaspoons soy sauce, divided
1 teaspoon tomato paste
1 teaspoon dried oregano
½ teaspoon sweet paprika
½ teaspoon cayenne, or to taste
1 teaspoon turmeric
1 pinch cumin
2 tablespoons oil
Salt to taste

Method

Cook pasta as directed, drain, rinse with potable cold water and drain again.
Pour hot stock over onion and scallion; stand for 5 minutes.
Toss turkey with 1 tablespoon honey, 1 teaspoon soy sauce and 1 tablespoon oil.
Whisk mayonnaise, yogurt, lemon, remaining honey and soy sauce, tomato paste, spices and onion-stock mixture. Fold in pasta.
Heat remaining oil and cook turkey to 165 °F /74 °C in the center; let cool slightly.
Fold turkey and mango into pasta. Adjust salt and serve; promptly refrigerate any portions not eaten.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

kochwiki.org

Recipe credit: Koch-Wiki contributors

Adaptation and translation under CC BY-SA 3.0