Mango Chicken Pasta Salad

This Mango Chicken Pasta Salad bursts with summery flavor in every bite—sweet grapes, juicy mango, crisp celery, and tender chicken all tossed with a creamy basil-lime dressing. It’s a refreshing, wholesome meal that’s perfect for potlucks, picnics, or a light family dinner.

Course dinner, Lunch, Main Course, Salad

Cuisine American

Prep Time 45

Total Time 1 45

Servings

Ingredients

12 oz bowtie pasta
2 cups cooked, cubed chicken rotisserie or grilled
2-3 cups red seedless grapes halved
2 large mangoes peeled and cubed, about 2 cups
1 cup celery diced
1 bunch green onions, sliced green part only
1-2 avocados, ripe but firm cubed
1/2 cup slivered almonds toasted

Dressing

1 cup mayonnaise
1/2 cup buttermilk
2 tbsp lime juice
2 tbsp lemon juice
2 tbsp honey
3 tbsp fresh basil, chopped or 1 tbsp dried basil
1/2 tsp kosher salt
1/4 tsp fresh cracked black pepper

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside.
In a small bowl, combine the mayonnaise, buttermilk, lemon juice, lime juice, honey, basil, salt and pepper. Whisk until smooth; refrigerate until ready to use.
In a large bowl combine the cooked pasta, chicken, grapes, mango, celery and green onions. Pour in half the dressing and gently toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, gently stir in avocado and toasted almonds. Add additional dressing to taste. Serve chilled.