Cook the pasta in salted water. In the meantime, prepare the other ingredients by dicing the mango and cutting the Bresaola into strips. Drain the pasta and leave to cool. Add all the ingredients to a large bowl and dress with oil, salt, pepper, and finely chopped fresh coriander. Chill in the fridge for a few hours and enjoy the pasta salad cold.
Bresaola della Valtellina I.G.P.
