Yields
50-60 people
Prep time
15 mins
Cook time
15-20 mins
Ingredients:
For The Pasta And Salad:
- 3.3 kg Sunblest Macaroni
- 165 ml oil
- Sultanas, 5½ cups, approx. 900 g
- Pineapple pieces, 11 × 410 g tins, drained, approx. 4.5 kg total
- 22 oranges, segmented
- 11 red chillies, finely chopped, reduce for milder heat
- 11 shallots or onions, finely chopped
For The Dressing:
- 1.65 litres mayonnaise
- 330 ml chutney
- 220 ml medium curry powder, approx. 90–100 g
- 5½ tablespoons cayenne pepper, approx. 45 g (adjust to taste)
- 5½ tablespoons salt, approx. 85 g (start with less)
- 110 ml lemon juice
- Black pepper, to tastep
Method
1. Cook the pasta: Cook the macaroni in well-salted boiling water until al dente. Drain thoroughly.
2. Oil and cool: While still warm, toss the macaroni lightly with the oil to prevent sticking. Allow to cool completely before assembling the salad.
3. Prepare the mix-ins: Gently fold the pineapple pieces, orange segments, sultanas, chillies, and chopped shallots or onions through the cooled pasta, taking care not to break the fruit.
4. Make the dressing: In a separate bowl, mix the mayonnaise, chutney, curry powder, cayenne pepper, salt, lemon juice, and black pepper until smooth.
5. Combine and chill: Fold the dressing through the salad just until evenly coated. Cover and refrigerate for at least 2 hours before serving to allow the flavours to develop.
6. Serve cold: This salad is best served well chilled as a fresh, vibrant accompaniment to curries, braais, or buffet meals.
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