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1. Bring a large pot of water to a boil and cook pasta al denté.
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2. Drain pasta and let cool.
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3. In a large bowl, mix pasta, tomatoes and red onion.
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To make the chipotle vinaigrette mix the Italian dressing, minced chipotle pepper, the chipotle adobo, lime juice, agave and salt and pepper. Mix well until smooth.
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4. Add 1 cup of chipotle dressing to pasta and toss to mix well.
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Fold in mango and avocado
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Garnish with fresh cilantro