2 tablespoons mango or apricot chutney/preserves
1/2 cup mayonnaise
2 teaspoons curry powder
8 ounces elbow macaroni, cooked
1 can (15 oz.) Libby's Peas & Carrots, drained
1 can (12 oz.) chuck light tuna in water, drained
1/4 cup chopped fresh parsley
1. In food processor, add chutney, mayonnaise and curry powder; pulse until smooth.
2. In large mixing bowl, add macaroni, mayonnaise mixture, peas and carrots, tuna and parsley. Gently fold ingredients together.