Save A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.
This dish combines fresh, bold flavors that bring the zest of Peru to your table. The ají verde sauce is a family favorite that adds a delightful kick.
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 This recipe brings everyone around the table sharing stories and laughter over a fresh and flavorful meal.
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 This pasta salad is a perfect balance of spice, creaminess, and fresh textures that can be enjoyed year-round.
Recipe FAQs
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work well, offering a juicy texture when grilled or pan-seared.
- → Can I use different pasta shapes?
Yes, short pasta like penne, rotini, or fusilli holds the sauce and ingredients nicely.
- → How spicy is the ají verde sauce?
The heat level can be adjusted by using fewer jalapeños or ají amarillo peppers or removing the seeds.
- → Is there a way to make the sauce lighter?
Substituting mayonnaise and sour cream with Greek yogurt creates a lighter, tangier version.
- → Can this salad be prepared ahead of time?
Absolutely! It benefits from chilling for at least 20 minutes to allow flavors to meld together.
- → What sides pair well with this dish?
Crusty bread or a simple green salad complement the vibrant flavors and add texture.