Summer pasta salad - you bet your ass there is mango in there!

Easy-peasy summer salad with a delicious dressing with just the right amount of kick. This makes quite a lot of dressing. Store it in a jar in the fridge and add it to the salad just before serving :)

SALAD INGREDIENTS

• 2 cups uncooked penne pasta (can be gluten free if you like)
  
• 1 tsp salt
  
• 1 punnet cherry tomatoes, halves (I found multi-coloured tomatoes)
  
• 3 handfuls spinich, rinsed, sliced roughly
  
• 3 large portabella mushrooms, thickly sliced
  
• 1 tablespoon coconut oil OR olive oil
  
• 1/2 green capsicum, chopped
  
• 1/2 red capsicum, chopped
  
• 1 avocado, chopped
  
• 1 mango, chopped/cubed 

DRESSING INGREDIENTS

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon brown sugar (I used coconut sugar which tastes amazing)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon wholegrain mustard 
• 1 teaspoon onion powder
• 1 large clove garlic, crushed
• salt and pepper to taste

DIRECTIONS

1. Boil about 5 cups of water with the salt in a pot. Once rolling boil, add the pasta and cook uncovered for around 15 minutes or until pasta is al dente. Strain and place in a large salad bowl (with other ingredients).
2. heat a frypan over a medium heat, add coconut or olive oil and cook the mushrooms. Stir and flip the mushrooms so they are cooked on all sides.
3. Place the rest of the salad ingredients in a large salad bowl.
4. Add pasta and mushrooms to the bowl.
5. Place all dressing ingredients into a jar. Screw the lid on and shake until well mixed.
6. Serve up the salad and drizzle with the dressing.