Dole Fiesta Pasta Dole Fiesta Pasta - Recipe created by Dole Blogger Ambassador Ally Phillips. Entree/Main Dish Dole Fiesta Pasta Dole Fiesta Pasta thumbnail Preparation Time: 20 minutes Total time: 45 minutes 6 Servings Ingredients: 2 cups frozen DOLE® Mango Chunks, thawed, coarsely diced, 1 can (8 oz.) DOLE Pineapple Chunks, drained, coarsely diced, 2 tablespoons butter, 2 tablespoons olive oil, 1 tablespoon minced garlic, 1 tablespoon shallots, minced, 1 teaspoon sea salt, to taste, 1 teaspoon white pepper, 2 ears corn, shucked, grilled and cut off cob, 1/2 cup roasted red peppers, drained and diced, 2 teaspoons hot sauce (sriracha, Korean sweet and spicy sauce, etc.), 2 cups fresh spinach or watercress, roughly chopped, 1/2 cup green onions, sliced, with tops, 8 ounces pasta, cooked, drained and tossed lightly with olive oil., cooked shrimp or scallops, if desired, Instructions: Step 1:
Place mangos and pineapple in large grill pan, spray with cooking spray.  Cook over medium-high heat until lightly browned, stirring frequently; remove and set aside.
Step 2:
In same grill pan over medium heat, melt butter, add olive oil. Sauté garlic and shallots; add salt and pepper, to taste.  Add corn; toss to coat. Add peppers and hot sauce; blend well.
Step 3: Stir in spinach and green onions to vegetable mixture and blend. Toss vegetable mixture and grilled mango and pineapple with pasta. Top with grilled shrimp or scallops, if desired. Step 4: Tip:  This salad can be served cold or hot.

Dole Fiesta Pasta

Prep Time 20 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 6
Nutrition facts

About

Dole Fiesta Pasta - Recipe created by Dole Blogger Ambassador Ally Phillips.

Ingredients 15

Ingredients

2 cups frozen DOLE® Mango Chunks, thawed, coarsely diced
1 can (8 oz.) DOLE Pineapple Chunks, drained, coarsely diced
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon shallots, minced
1 teaspoon sea salt, to taste
1 teaspoon white pepper
2 ears corn, shucked, grilled and cut off cob
1/2 cup roasted red peppers, drained and diced
2 teaspoons hot sauce (sriracha, Korean sweet and spicy sauce, etc.)
2 cups fresh spinach or watercress, roughly chopped
1/2 cup green onions, sliced, with tops
8 ounces pasta, cooked, drained and tossed lightly with olive oil.
  cooked shrimp or scallops, if desired

Steps

STEP1
Ingredients

2 cups DOLE® Frozen Mango Chunks, thawed, coarsely diced

1 can (8 oz.) DOLE Pineapple chunks, drained and coarsely diced
cooking spray

Direction

Place mangos and pineapple in large grill pan, spray with cooking spray.  Cook over medium-high heat until lightly browned, stirring frequently; remove and set aside.

STEP2
Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon sea salt, to taste
1 teaspoon white pepper
2 ears corn, shucked, grilled and cut off cob
1/2 cup roasted red peppers, drained
2 teaspoons hot sauce (sriracha, Korean sweet and spicy sauce, etc.)

Direction

In same grill pan over medium heat, melt butter, add olive oil. Sauté garlic and shallots; add salt and pepper, to taste.  Add corn; toss to coat. Add peppers and hot sauce; blend well.

STEP3
Ingredients

2 cups fresh spinach or watercress, roughly chopped
1/2 cup green onions, sliced, with tops
8-ounces pasta, cooked, drained and tossed lightly with olive oil.
cooked shrimp or scallops, if desired

Direction

Stir in spinach and green onions to vegetable mixture and blend. Toss vegetable mixture and grilled mango and pineapple with pasta. Top with grilled shrimp or scallops, if desired.

STEP4

Direction

Tip:  This salad can be served cold or hot.

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