Whole-wheat pasta salad with mango-chili dressing

Ingredients for 12 servings:

• 500 ml mango puree
• 1 chili pepper(s), dried
• 4 tbsp white wine vinegar
• 3 tbsp vegetable oil, neutral
• 1 tsp lemon juice
• 1 kg whole wheat pasta (wholemeal spirali)
• 1 iceberg lettuce
• 500 g dried tomatoes in oil
• 400 g grated Gouda or Edam
• 4 chicken breasts
• 6 eggs
• 150 g fried onions

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

For the dressing, mix together the mango puree, vegetable oil, white wine vinegar, and lemon juice. Deseed and finely chop the chili, then add it to the mango puree and stir in. I always do this step a day in advance so the dressing infuses itself nicely. Fry the chicken breasts until golden brown, hard-boil the eggs, and let both cool. Cook the pasta according to the package instructions until al dente and then rinse with cold water. Caution: If you’re unfamiliar with this step, the pasta will firm up a bit after rinsing. Don’t despair, it will pass. Cut the iceberg lettuce into bite-sized pieces. Drain the sun-dried tomatoes in a sieve and halve them if necessary. Cut the chicken breasts into bite-sized pieces. Finally, mix all the ingredients together well in a large bowl. Stir in the dressing and enjoy. The bowl should be really big given the quantities.