We have a darling family that lives across the street from us. The father graduated in music and by trade is a piano tuner amongst other things. They have five children who are very musically talented and they can play multiple instruments. There are four boys and their last is a little girl who does her darndest to keep up with her four older brothers. We really enjoy watching the kids in this family playing outside instead of being in the house glued to a computer.
Recently this family got a dog.
Their dog often gets out of the yard and excitedly runs around the neighborhood. It has been comical to watch all of the kids running after the dog, trying to haul him back home.
The family was brilliant in what they decided to name the dog.
Because of their family’s interest in music, of course they had to name the dog with some kind of musical connection.
And they certainly did.
Are you ready to hear what they named him?
Jude.
So as I’m sitting on my front porch, eating some of this amazing Mango Pasta Salad that I pinned from A Bountiful Kitchen, I am watching their kids running around trying to catch their dog and yelling ” Hey Jude! Jude! Hey Jude!”
Yup. Absolutely brilliant.
I don’t know if you will be lucky enough to have the same kind of entertainment while you eat this Mango Pasta Salad as I did, but no matter. Just put on a Beatles CD, scoop up a big bowl of pasta, sit on your front porch and imagine a big black dog running down your street. It doesn’t get any better than this.
This Pin Rocks!
Mango Pasta Salad
Ingredients
- 3/4 lb bow tie pasta
- 1 bunch chopped green onion green parts only
- 3 cups red seedless grapes
- 1 ripe mango diced
- 2 cups boneless skinless chicken cut into cubes
- 1-2 avocados cut into cubes
- Slivered almonds to taste
- 3/4 cup mayonnaise
- 1/3 cup sugar
- 2 tablespoons lime juice
- 2 teaspoons poppy seed
Instructions
- Cook pasta as directed on package. Drain and rinse with cold water, set aside to cool.
- To make the dressing, mix mayo, sugar, lime juice and poppy seeds in a bowl and whisk with a whisk. Set aside for a few minutes to allow the sugar to dissolve.
- When the sugar has dissolved, pour half of the dressing over the pasta and chill for at least two hours but overnight is better to allow the pasta to absorb the flavors of the dressing.
- Add the green onion, grapes, mango, avocado and chicken to your pasta. Pour on the remaining dressing. Refrigerate until ready to assemble salad then add the slivered almonds right before serving.
For some other real yummy salads, check these out!
Mediterranean Chicken Salad with Creamy Balsamic Dressing
THEE Best Cashew Chicken Salad
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Living Well Spending Less
Sorry you mention cider vinegar in the recipe instructions but not in the list of ingredients. How much cider vinegar are we supposed to put in?
Hi Jessie! Thanks for the heads up. The lime juice is a complete substitute for the cider vinegar and I just forgot to remove that from the recipe. No cider vinegar needed! Deb
Debbie,
My daughter saw this on Pinterest and sent me a link to your article. Thanks for the shout out. If you’re ever in Bountiful, UT, go try the original salad at our favorite little lunch spot- Plates and Palates. Take your sisters, they will love it too!
Have a great day!
Si
Hi Si! My family has fallen in love with this recipe…I am so glad that I found it on your beautiful blog! My daughter in law grew up in Bountiful so I will have to ask her about Plates and Palates and will have to go there the next time I am in Salt Lake County (I’m in Alpine). Thanks so much for stopping by. I don’t know if you go to blogging conferences but if you are planning on going to the Six Sisters Conference in February, I’d love to hook up! Deb
I am making this for a luau inspired wedding shower! Does the dressing help keep the avocado from browning?
With the lime juice in it, it does to a certain extent. However I usually make this salad up and then add the avocados right before serving. It’s a family favorite that never lasts for long!
Hi I am hoping to make this for 80 people, what quantities would you suggest as not sure how many people the original recipe is for !?
Hi Caroline, My best guess to feed 80 people would be to triple the recipe. And if you have any leftovers, I will be surprised!