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  • Servings: 4

Penne, Mango and Artichoke Cheese Salad

This vibrant Penne, Mango & Artichoke Cheese Salad combines fresh mango, Cara Mia artichokes, feta, and a homemade herb-infused olive oil for a refreshing, flavorful twist—perfect as a light meal or side.

Recipe Tip:

Let the herb oil marinate overnight for deeper flavor in every bite.

Ingredients:

  • 15 oz. penne
  • 1 packet of corn nuts
  • 1 mango
  • 1 jar Cara Mia Artichokes in Water
  • 7 oz cubed feta cheese
  • 2 pear tomatoes or similar
  • For the herb sauce:
  • A small bunch of basil
  • A handful of dried oregano
  • A sprig of fresh thyme
  • A few peppercorns
  • A chilli pepper (optional)
  • 8½ oz. Organic Extra Virgin Olive Oil

Step by Step:

Step 1:

Blanch the basil leaves by plunging them first into boiling water and then into cold water. Dry them well, crush with the olive oil and pour into a glass bottle.

Step 2:

Crush the peppercorns and add to the basil-flavored olive oil, together with the dried oregano and a sprig of fresh thyme. Leave to marinate for a whole day and you’ll have a herb-flavored olive oil to use with a thousand and one dishes.

Step 3:

Peel and cut the mango into small cubes. Peel, seed and cube the tomatoes, and dice the artichokes.

Step 4:

Boil the penne following the instructions on the packet. Once cooked, wash with cold water and dress with the herb-flavored olive oil.

Step 5:

Mix with the cubed tomatoes, artichokes, mango, corn nuts and feta cheese.

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