Habanero Mango Aioli Pasta Salad

A traditional aioli refers to a mayonnaise infused with garlic. This Stonewall Kitchen aioli is a kick-up-your-heels version with habanero and red peppers. It's a delicious blend with the subtle sweetness of mango, which makes this a perfect "south of the border" spread for sandwiches. Or, dollop on top of nachos or use as a dipping sauce for French fries and fresh veggies!

 

Habanero Mango Aioli Pasta Salad

Serves 4-6

Ingredients:

• 2 1/2 cups broccoli stems, trimmed and crowns cut into small florets
• 12 ounces tri-colored rotini pasta
• 1/2 cup light olive oil or canola oil
• 6 Tablespoons red wine vinegar
• 1-1 1/2 teaspoons salt
• 3 cloves garlic, minced
• 2-3 teaspoons Stonewall Kitchen Habanero Mango Aioli
• 3 Tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
• 2 Tablespoons fresh parsley, chopped
• 1 1/2 cups cherry tomatoes, quartered
• 1/2 cup Parmesan cheese, coarsely grated

Directions:

1. Bring 4 quarts of salted water to a boil in a large pot. Add broccoli and boil 3 minutes until tender/crisp. Remove broccoli and place immediately in an ice water bath to cool. Drain and set aside.
2. Add pasta to the boiling water and cook according to package directions. Drain and let cool.
3. In a large bowl add the oil, red wine vinegar, 1-1 1/2 teaspoons salt, garlic and Habanero Mango Aioli, whisk until combined. Add the cooled cooked pasta, basil, parsley, tomatoes, Parmesan cheese and broccoli, toss. Add additional salt and pepper if needed. Serve cold or at room temperature. Enjoy!