Make your beach picnic a success with this delicious tomato, avocado, and mango pasta salad with chipotle dressing: the perfect healthy summer recipe!
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This weekend we decided to head to the beach and celebrate the start of summer with a picnic. To get everything we needed for our day in the sun, we headed to Sam’s Club, where we picked up a copy of Sam’s Club Healthy Living Magazine. We created a couple of easy recipes inspired by the magazine’s super food for May and June—tomatoes!
First, I made an easy, healthy tomato, mango, and avocado pasta salad and paired it with tomato, watermelon, and feta skewers with balsamic glaze.
This delicious tomato, avocado, and mango pasta salad recipe is healthy, nutritious, and fresh: the perfect recipe for a picnic at the beach! The mango and avocado, along with a spicy chipotle dressing, give this recipe a tropical twist, and the best part is that it’s easy and low in calories. To make it easy to transport, I placed the salad in small Mason jars.
To make the skewers, you only need grape tomatoes, feta, watermelon, and basil. I cut the tomatoes in half and cubed the feta and watermelon, and the kids helped put them on small skewers along with the basil. Then all you need to do is drizzle some balsamic reduction, and you have a delicious appetizer!
Once we were done with the food, we packed our cooler and picnic blanket and headed for the beach. We like to keep active and healthy, and spending time outdoors, especially at the beach, is something we enjoy doing as a family.
Tips for the Perfect Beach Picnic
- Pack a picnic blanket: A tablecloth or a beach blanket will also do.
- Shade is important: Look for a shaded spot beneath palm trees or other vegetation, or make sure to bring a beach umbrella or portable gazebo.
- Pack picnic-friendly food: Do all the prep work at home and bring food that is easy to transport, easy to eat, and that won’t get spoiled. It’s also a great idea to include high-water-content foods like watermelon, cucumber, celery, tomatoes, and grapes, which will help you stay hydrated.
- Don’t forget the drinks: Include refreshing drinks in plastic containers to avoid having glass break at the beach. Try to drink 8 ounces of liquids for every hour you spend in the sun and avoid caffeine and alcohol, as they will only dehydrate you.
- Opt for a cooler instead of a picnic basket: It can get really hot at the beach, and it’s important to keep your food fresh and your drinks cold.
- Protect your skin: Apply sunscreen about half an hour before going outdoors to give your skin time to absorb the product. Be sure to reapply sunscreen every couple of hours. If you will be swimming or getting wet, opt for a waterproof sunscreen that can be applied to wet skin.
- Sunwear is also essential: Always have sunglasses, a hat, or a visor and a small cover-up or swim shirt to protect yourself from the sun’s rays besides sunscreen.
- Rehydrate your skin after sun exposure: Don’t forget about your skin, especially if you got a little more sun than you should have.
- Pack wet towelettes: Use them for people to clean their hands before and after eating.
We got everything we needed for our family beach picnic at Sam’s Club. It’s the place to go for all your health and wellness needs this summer—from fresh produce and other groceries to sun protection and even free wellness checkups. Plus, buying in bulk helps you save so much. How great is that?
Spicy Tomato, Mango And Avocado Pasta Salad
Tricolor pasta tossed with cherry tomatoes, red onion, mango, and avocado in a chipotle-lime vinaigrette. A cold pasta salad for picnics and the beach!
Ingredients
For the pasta salad
- 12-oz box of tricolor whole wheat pasta
- ¼ cup chopped red onion
- ¾ cup sliced cherry tomatoes
- 1 cup avocado, diced
- 1 cup mango, diced
- 2 tablespoons chopped fresh cilantro, for garnish
For the chipotle vinaigrette
- 1 cup reduced-fat Italian dressing
- 1 chipotle pepper canned in adobo, minced
- 2 teaspoons adobo sauce from the can
- 2 tablespoons lime juice
- 1 teaspoon agave nectar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and cook the pasta until al dente (firm and slightly chewy).
- Drain the pasta and let it cool.
- In a large bowl, mix the pasta, tomatoes, and red onion.
- Make the chipotle vinaigrette by mixing the Italian dressing, minced chipotle, adobo sauce, lime juice, agave, salt, and pepper until smooth.
- Add 1 cup of the chipotle vinaigrette to the pasta and toss.
- Fold in the mango and avocado.
- Garnish with the cilantro.
Notes
Fold in the mango and avocado last so they stay in pieces.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 519Total Fat: 27gSaturated Fat: 4gUnsaturated Fat: 23gSodium: 1243mgCarbohydrates: 65gFiber: 10gSugar: 16gProtein: 10g
Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.
Through her writing, Paula helps travelers discover Guatemala beyond the typical tourist route with practical advice, local recommendations, and authentic experiences that connect visitors with the country’s people, culture, and traditions.
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Oh wow, this pasta salad recipe looks great! I would love to live near the beach, but we have to settle for the pool around here. Thanks for all the great tips! [client]
Que ricura!. Se antoja para este tiempo de calorcito. Gracias por la receta!
Qué belleza esta pasta! Tienes razón es una comida ideal para llevar a la playa! Muchas gracias por la receta.
Que rico se ve esta receta, y es fresca y perfecta para las fiestas de verano
Pero que ricura, me encantan las combinaciones agridulces.
Tus fotos son para premios!! Esta receta se ve fantástica!! Con lo que me gusta el aguacate!! Gracias por compartirla.
Que rica luce esa pasta! Me encanta!