Save to Pinterest A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.
This dish quickly became a summer favorite in my family thanks to its unique flavor and ease of preparation.
Ingredients
- Chicken: 2 medium boneless skinless chicken breasts 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper
- Pasta: 300 g (10 oz) short pasta (penne rotini or fusilli) Salt for boiling water
- Vegetables: 1 cup cherry tomatoes halved 1 cup cucumber diced 1 red bell pepper diced ½ small red onion thinly sliced ½ cup corn kernels (cooked or canned drained) ¼ cup fresh cilantro leaves chopped
- Ají Verde Sauce: 1 cup fresh cilantro leaves firmly packed 1–2 jalapeños or Peruvian ají amarillo peppers seeded and chopped 2 cloves garlic ½ cup mayonnaise ¼ cup sour cream 2 tablespoons grated Parmesan cheese 1 tablespoon fresh lime juice 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper
Instructions
- Prepare the chicken:
- In a bowl toss chicken breasts with olive oil cumin smoked paprika garlic powder salt and pepper.
- Cook the chicken:
- Grill or pan-sear chicken over medium heat for 6–7 minutes per side or until cooked through. Let rest for 5 minutes then slice thinly.
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain rinse under cold water and set aside.
- Make the ají verde sauce:
- In a blender or food processor combine cilantro jalapeños (or ají amarillo) garlic mayonnaise sour cream Parmesan lime juice olive oil salt and pepper. Blend until smooth and creamy.
- Assemble the salad:
- In a large bowl combine cooked pasta cherry tomatoes cucumber red bell pepper red onion corn and cilantro. Add sliced chicken.
- Add the sauce:
- Pour ají verde sauce over the salad and toss gently to coat all ingredients evenly.
- Chill and serve:
- Refrigerate for at least 20 minutes before serving for best flavor.
Save to Pinterest This pasta salad always brings my family together for a refreshing meal on warm days.
Required Tools
Grill pan or skillet Large pot Blender or food processor Large mixing bowl Knife and cutting board
Allergen Information
Contains Dairy (mayonnaise sour cream Parmesan) Eggs (may be present in mayonnaise) Gluten (pasta). May contain Soy (depending on mayonnaise brand). Double-check all labels if you have food allergies or sensitivities.
Nutritional Information
Calories 540 Total Fat 26 g Carbohydrates 46 g Protein 31 g per serving
Save to Pinterest This vibrant salad is perfect for meal prep and tastes even better the next day.
Answers to Recipe Questions
- → What type of pasta works best in this dish?
Short pasta shapes like penne, rotini, or fusilli hold the sauce well and provide a nice texture contrast.
- → How spicy is the ají verde sauce?
The heat level depends on the peppers used; jalapeños offer medium spice, while ají amarillo adds a distinctive Peruvian flavor with mild heat.
- → Can I prepare the chicken ahead of time?
Yes, marinating the chicken for up to 2 hours enhances flavor, and pre-cooked chicken can be used for convenience.
- → Is there a lighter alternative to mayonnaise and sour cream in the sauce?
Greek yogurt can be used as a substitute to reduce fat while maintaining creaminess.
- → How should this salad be stored before serving?
Refrigerate for at least 20 minutes to allow flavors to meld and serve chilled for the best taste experience.
- → What sides pair well with this pasta salad?
A crusty bread or a light green salad complements the creamy, spicy elements nicely.