Layered Shrimp, Mango and Pasta Salad

This was one of those recipes that we clipped from the Houston Chronicle, back when newspapers did not publish their contents online.   Back when we were still subscribing to the real newspaper.  The one that left smudges of black ink on your fingers, and in turn, the refrigerator doors, walls, doors, whereever there was white paint or light color paint.  Yes, I’m glad when they went online and that we do not have newspapers around anymore.  But I’m glad that we did have those newspapers and found this recipe!

This recipe is a perfect summer weather dish, since preparing this dish does not heat up your kitchen other than when you cook the pasta.  And what I like about it, you can whip this up fast!

Pasta, shrimp, mango, romaine lettuce, red bell pepper, tomato, and green onion for the salad itself.  And for the dressing, mayonnaise, prepared horseradish, water and Dijon mustard.

 

First I cut up my veggies and fruits.  I actually even boiled the pasta the night before, and put it in the fridge overnight.  I guess for that matter, if you want to prepare it the night before, and then assemble the salad the next day, you could do that too.

 

I dumped the mayo and the Dijon mustard into a small bowl.

 

 

Then I added the prepared horseradish.

 

 

Added a little bit of water…

 

 

Mixed them up, and I had my dressing ready.

 

 

I drizzled some dressing on the pasta…

 

Mixed it up…

 

Meanwhile, I rinsed and drained the shrimp…

 

 

Then I dumped the shrimp into the pasta bowl, mixed them all up…

 

Then I just shredded some romaine lettuce and put it on plates, scooped up some pasta and shrimp and put them on top of the bed of lettuce.

 

 

Added the cut up mango, sliced red bell pepper and chopped green onion.

 

Added some more dressing on top…

 

Dinner is ready!  Isn’t this pretty?  So if you want a quick dinner prep, this dish will make you happy.   🙂

 

 

Print recipe here.

Layered Shrimp, Mango and Pasta Salad
Recipe courtesy Houston Chronicle

Ingredients:
¼ pound fusilli (corkscrew) pasta (about 1½ cups)
3 tablespoons mayonnaise
3 tablespoons water
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
12 ounces peeled, cooked shrimp
Ready to eat salad greens (4 cups)
1 red bell pepper, sliced (about 1 cup)
2 cups cubed ripe mango
1 medium tomato, cut into small cubes (about 1 inch)
4 tablespoons chopped fresh chives

Preparation:
Place a large pot of water on to  boil.  Cook pasta 10 minutes or according to package instructions.  Meanwhile, mix mayonnaise, water, horseradish and mustard in a mixing bowl; transfer half to a salad bowl.

Drain pasta, rinse in cold water and drain thoroughly.  Add to the salad bowl and toss to mix with dressing.

Add shrimp to mixing bowl and toss to mix with dressing.

Line two dinner plates with the salad greens.  Spoon pasta on top.  Place bell pepper slices over pasta and spoon shrimp and dressing on top.  Arrange mango on top of the shrimp.  Top with tomato and chives.