Pasta salad with creamy curried mango sauce (gluten and dairy free)

Ever since concocting my refined-sugar-free spicy mango chutney, I've been on the lookout for other ways to use it. When I make it, I'm getting a few jars worth and they seem to keep forever in the fridge, so having an easy recipe like this one is the best way to showcase the flavours of the sweet, spicy and tangy chutney.

Salad ingredients:
1 bag cooked brown rice shell pasta
1 each chopped red, yellow and orange pepper
3 stalks chopped celery
1 cup halved red grapes (I was out so I used 1 cup raisins and soaked them in hot water before adding them)
Other options: chopped chives, sprouts or pineapple, shredded cooked chicken (for a non-vegan option)

Dressing ingredients:
1/2 c sunflower seeds
2 large chives
1/4 c olive oil
1/4 cup mango chutney
1 tsp curry powder
1 tsp fresh grated ginger

Directions:

1. Cook pasta till al dente, then combine with chopped veggies/fruit. Refrigerate if possible to serve cool.
2. Right before serving, blend the dressing ingredients in your blender. You will probably have to scrape down the sides several times but eventually it will be lovely and creamy.
3. Mix and serve.

Note: Once the sauce chills, it loses its creamy texture. That's why I recommend going straight from blending to mixing to mouth table. Enjoy!

Kitchen tip: Keep ginger in the freezer for grating right from frozen whenever you need it.

Pasta salad with creamy curried mango sauce (gluten and dairy free)