INGREDIENTS:1 lb.macaroni pasta (dry weight) 1 cupmayonnaise 1 cupmango chutney 2 Tbsps.distilled vinegar 1 tsp.ground cumin 1 tsp.ground coriander ½ tsp.cinnamon ¼ tsp.cayenne pepper 1 tsp.salt 3 cupsgrilled chicken or smoked turkey, diced ½-in. 4 cupswhole red grapes, stemmed 1-½ cups celery, diced ¼-in. ¾ cupred onion, diced 1/8- to ¼-in. ½ cupgreen onion, sliced 1/8-in. 1/3 cupparsley, choppedDIRECTIONS:1. Bring a large pot of water to boil and cook the macaroni according to package directions. Drain and rinse under cold water until cooled; drain well. 2. Combine mayonnaise, chutney, vinegar, cumin, coriander, cinnamon, cayenne pepper and salt in food processor; blend until smooth and thoroughly combined. 3. Toss together pasta and dressing with remaining ingredients. Serve. SERVINGS:16 8-oz. servingsFrom:Recipe and photo from California Table Grape Commission.
