Pork Pasta Salad with Mango and Lime Pork Pasta Salad with Mango and Lime

Pork Pasta Salad with Mango and Lime

Cooking Time

cooking time
10 minutes

Easy Cooking Skill

cooking skill


2 people


  • 225g lean pork fillet, trimmed and cut into medallions
  • Zest and juice of 2 limes
  • Black pepper
  • 1 mango peeled, seed removed and sliced
  • 2 tablespoons freshly chopped mint
  • 225g large pasta shapes
  • 1x 300g flageolet beans, drained and rinsed
  • Handful spinach leaves



Put the medallions in a non-metallic dish. Add half the lime zest and juice. Season. Cover and marinate in the fridge for 15-20 minutes.


Cook the pasta shapes according to pack instructions.


To make the dressing; Put the mango in a food processor and add mint and the remaining lime zest and juice. Whizz together to form a smooth dressing.


Heat a wok or griddle pan until hot. Remove the pork from the marinade. Discard the marinade. Cook the medallions for 2-4 minutes each side until lightly browned.


Transfer the pasta to a large serving bowl with the pasta, pork, beans and a handful of baby spinach leaves. Toss gently and serve with a large dollop of dressing.