A delightful twist on a classic pasta salad, featuring tropical flavors and a creamy dressing.
Cook the pasta in a large pot of boiling water according to the package instructions. Drain and rinse under cold water, then transfer to a large bowl.
Rinsing the pasta with cold water stops the cooking process and keeps it from sticking together.
Heat a skillet over medium heat and sauté the diced onion until softened.
Use a non-stick skillet to reduce the need for additional oil.
Stir in the tomato paste and cook for another minute to blend the flavors.
Cooking the tomato paste enhances its sweetness and reduces acidity.
In a mixing bowl, combine the mayonnaise, mango chutney, and pineapple juice from the crushed pineapple.
Mixing the dressing separately ensures even distribution in the salad.
Add the cooked chicken, pineapple, sautéed onion, and dressing to the pasta. Toss everything together until well combined.
Ensure the pasta is completely cooled before mixing to prevent the dressing from becoming runny.
Cover the salad and refrigerate for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad cold and enjoy!
Garnish with fresh herbs like cilantro or parsley for added freshness.
