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. Perfect for eating for dinner on a warm night, taking to work for lunch, or taking to potlucks, backyard parties, and gatherings.
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.
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.