Save A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.
This salad quickly became a family favorite after I made it for a summer picnic; the flavors blend beautifully and it keeps well for leftovers.
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 My family always gathers around the table excited to enjoy this bright and flavorful salad especially on warm days.
Notes
For extra flavor marinate the chicken for up to 2 hours before cooking. Swap mayonnaise and sour cream for Greek yogurt for a lighter version. Substitute rotisserie chicken for a quicker option. Adjust the heat by using more or fewer peppers. Great with a side of crusty bread or as a meal prep lunch.
Required Tools
Grill pan or skillet Large pot Blender or food processor Large mixing bowl Knife and cutting board
Nutritional Information
Per serving Calories 540 Total Fat 26 g Carbohydrates 46 g Protein 31 g
Save This salad is perfect for meal prepping or serving at gatherings for a bright and satisfying dish.
Recipe Help & Answers
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rotini, or fusilli hold the sauce well and blend nicely with the chicken and vegetables.
- → Can I prepare the ají verde sauce ahead of time?
Yes, the sauce can be made a day in advance and refrigerated to allow the flavors to develop further.
- → How can I adjust the spiciness of the ají verde sauce?
Reduce or omit jalapeños or use milder peppers to lower the heat according to your taste.
- → Is there a way to lighten the creamy sauce?
Substitute mayonnaise and sour cream with Greek yogurt for a lighter, tangy alternative.
- → What cooking methods are recommended for the chicken?
Grilling or pan-searing the chicken breasts ensures a juicy texture and enhances the smoky flavors complemented by spices.
- → How long should the salad be chilled before serving?
Chilling for at least 20 minutes helps the flavors meld and results in a more refreshing dish.