Curried Chickpea & Mango Pasta Salad

Print Recipe

Prep Time 20 mins

Total Time 20 mins

Course Main Course, Salad, Side Dish

Cuisine Fusion

Servings 6

Calories 450 kcal

Ingredients

375 g 12 oz whole wheat rotini, dry
1 cup reduced fat mayonnaise*
0.25 cup mango chutney
1 Tbsp curry powder madras curry powder is my go-to for this recipe
1 tsp turmeric
0.25 tsp cinnamon
1.5 cup chickpeas canned, drained and rinsed
1 cup red bell pepper chopped
0.5 cup green bell peppers chopped
1 cup celery diced
1 cup carrots grated
1 medium granny smith apple chopped
0.5 cup raisins
0.25 cup green onions chopped
0.25 cup cilantro roughly chopped

Instructions

Cook rotini according to package instructions. Drain and rinse under cold water. Drain well.
In a large bowl, whisk together mayonnaise, chutney and spices.
Add pasta, chickpeas, peppers, celery, carrots, apple, raisins, green onions and cilantro. Toss gently to coat.

Notes

*For a protein and calcium boost, replace half of the mayo with plain, non-fat Greek yogurt

**Recipe inspired by the Curried Mango Pasta Salad from Planet Organic Market

Nutrition Information

Serving: 2 cups (meal size); Calories: 450; Carbohydrates: 67 grams; Fibre: 12 grams; Protein: 13 grams; Fat: 13 grams; Saturated Fat: 2 grams; Cholesterol: 6 mg; Sodium: 473 mg; Sugar: 22 grams

Nutrition information calculated using cronometer.com