Mango And Papaya Pasta Salad With Creamy Lime Vinaigrette

You're going to love this vinaigrette. It's half the reason I continue to make this recipe. (The other half is the recipe came from Cathy at Noble Pig. She never misses.) It's an awesome summer salad; the colors are light and summery and I almost wish I was throwing a luncheon just so I could serve it! It really should sit in the fridge for 4-6 hours after mixing it together, so you could make it in the morning and then take it along for a picnic. Mango and papaya are fabulous right now...take advantage of it!

Mango and Papaya Pasta Salad with Creamy Lime Vinaigrette
From Cathy at Noble Pig

1 pound rotini pasta, dry
2 mangoes, seeded and cubed
2 papayas, seeded and cubed
4 green onions, sliced, white and green parts
1/2 cup flaked, sweetened coconut

Creamy Lime Vinaigrette
1/4 cup plus 2 tablespoons vegetable oil
1/2 cup fresh lime juice
1/4 cup sour cream
4 teaspoons sugar
2 teaspoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Cook pasta to the al dente stage according to package directions. Drain and rinse with cold water. Set aside until cool.
Mix all the vinaigrette ingredients together, shake and store in the fridge until ready to use.
While pasta is cooling prepare mango, papaya and green onions. When ready, combine mango, papaya, green onion, coconut and vinaigrette, toss well. Place in the refrigerator for 4-6 hours before serving.