Cook pasta in boiling salted water until al dente. Strain. Rinse with cold water and chill.
In large chilled mixing bowl, combine pasta, mango salsa, bell pepper trio, cilantro, lime juice and olive oil. Adjust seasoning with salt and cracked black pepper.
Place in to chilled pasta plates and garnish with lime wedge.
Ingredients
1 lb Bell Pepper Trio, diced
4 oz Peak Fresh Produce® Cilantro, chopped
3 oz Piancone® Oil, Olive, Extra Virgin
1 lb Assoluti® Pasta, Bow Tie Farfalle, cooked
1 lime(s), wedges
3 each lime, juice
1 lb mango salsa
salt and pepper, to taste
1 lb Bay Winds® Shrimp, cooked, 26/30
Chef Paul Murtagh - Corporate Chef, Performance Foodservice - Maryland
