This Mango Chicken Pasta Salad is a fresh and different way to enjoyed cold pasta this summer. It is a little different but bursting with flavor!
Tender chunks of chicken, crisp bell peppers mixed with pasta, and then coated in a delicious mango dressing.
The dressing is easy to make in a blender or food processor, plus you can use fresh, frozen, canned mango or mango puree!
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Chicken Pasta Salad with a Mango Dressing
This is such an easy summer pasta salad! Perfect for eating for dinner on a warm night, taking to work for lunch, or taking to potlucks, backyard parties, and gatherings.
It is straightforward to make and will keep for a couple of days in the refrigerator.
It involves:
- cooked chicken
- cooked pasta
- chopped veggies
- an easy mango dressing
The Chicken
You can use any chicken you like for this recipe:
- Cook some fresh (try this easy poached chicken)
- Leftover chicken
- Rotisserie chicken
- Chopped cooked chicken from the chiller cabinet
The Pasta
As pasta cools, it will start to harden slightly (a process known as retrogradation), so it is essential to cook the pasta for a minute or so longer than you would for hot pasta dishes. I tend to add about 90 seconds to the cooking time. The pasta will seem overcooked, but it returns to the perfect texture when cooled until cold water.
Also, the chilled temperature that pasta salad is served at can dull the flavors. So add more salt than usual to your pasta cooking water.
Best pasta for pasta salad
The type of pasta you use does matter. Pick a pasta shape with plenty of nooks and crannies; this way, the sauce coats it thoroughly, and each mouthful will be covered in the dressing. Farfalle (bowtie), Penne, Fusilli, Rotini, and macaroni work well.
The veggies
I usually add salad onions, and red bell peppers to this mango chicken pasta salad, but these veggies also work well:
- Celery
- Peas
- Carrot
- Fresh Spinach
- Asparagus
The mango dressing
This dressing is so easy to make! You add all the ingredients into a blender or food processor and blitz it until you have a smooth sauce!
Plus, you can use fresh, frozen, canned, or pureed mango for this easy dressing!
The mango gets mixed with some mayonnaise, mustard, honey, vinegar, and some fresh cilantro/coriander. You can add some optional red pepper flakes as well.
How long can you keep pasta salad for
The dressing for this mango chicken pasta salad is mayo-based, so you want to keep any leftovers refrigerated and use the salad within 3 to 4.
Enjoy x
If you love pasta salads then why not try there cold pasta options:
Pin this recipe for Creamy Bacon Mushroom Chicken.
Pin it here.
Get the Recipe
Mango Chicken Pasta Salad
Ingredients
For the dressing
- 1 cup mango diced -see note 1
- ¼ cup mayonnaise
- 2 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- ¼ cup fresh cilantro/coriander leaves
- salt and pepper
For the pasta salad
- ½ lb dried pasta -see note 2
- 1 red bell pepper
- 2 green onions
- 2 cups chopped/shredded cooked chicken -see note 3
- salt
- pepper
- red pepper flakes optional
Instructions
To make the dressing
- Place all of the ingredients in a blender or small food processor and blitz to combine.
1 cup diced mango
¼ cup mayonnaise
2 tablespoon Dijon Mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
¼ cup fresh cilantro/coriander
salt and pepper
To make the pasta salad
- Cook the pasta in well-salted water for 90 seconds more than the packet suggests.
½ lb/250g dried pasta - Drain the pasta and cool it quickly under cold running water. Set to one side to drain thoroughly.
- Meanwhile, chop the red bell pepper into small chunks and thinly slice the green onion.
1 red bell pepper
2 green onions - In a large bowl, combine the cooled pasta with the dressing, stir through the bell pepper, green onion, and chopped chicken.
- Taste and add salt, pepper, and red pepper flakes to taste.
Notes
- You can use fresh, frozen, canned, or pureed mango for this recipe; note that if you are using mango puree, you will only need ½ cup.
- Pick a pasta shape with plenty of nooks and crannies; this way, the sauce coats it thoroughly, and each mouthful will be covered in the dressing. Farfalle (bowtie), Penne, Fusilli, Rotini, and macaroni work well.
- For the chopped cooked chicken:
- Cook some fresh (try this easy poached chicken)
- Leftover chicken
- Rotisserie chicken
- Chopped cooked chicken from the chiller cabinet
Chloe Darby says
FINALLY someone has posted a recipe of this delicious pasta salad! I've been buying it from my local shop for a couple years now and have never been able to figure out how to make it. Thank you!!!
TheRubberStudiosASMR says
Wonderful meal! My mouth is salivating just by looking at the picture. Can’t wait to try it for myself.