Bring a large pot of water to boil. Lightly salt the water and then add the pasta and cook until just tender. Drain well, cool in cold water, and then drain well again. In a large bowl, whisk together the mayonnaise; curry powder, mango chutney, lime juice and salt. Add the pasta and all the remaining ingredients and toss to combine. Cover and refrigerate until ready to serve.
Note: To blanch the snap peas, plunge into boiling water for 30 seconds. Cool in ice-cold water and drain well.