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 favorite at home thanks to its bright tangy taste and simplicity. I love how the ají verde sauce ties all the ingredients together.
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 Sharing this dish with my family always brings smiles and lively conversation. It’s a colorful centerpiece on our table that everyone enjoys.
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 Enjoy this refreshing, flavorful salad as a quick lunch or side dish that brightens any meal.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal for even cooking and easy slicing. Grilling or pan-searing brings out smoky flavor.
- → Can I substitute the pasta with a different shape?
Yes, short pasta like penne, rotini, or fusilli is recommended as they hold the sauce well and mix nicely with other ingredients.
- → How spicy is the ají verde sauce?
Its heat can be adjusted by using more or fewer jalapeños or ají amarillo peppers, balancing spicy and creamy notes.
- → Is it necessary to chill the salad before serving?
Chilling for at least 20 minutes enhances the flavors by allowing the sauce to meld with the chicken and vegetables.
- → Can I make a lighter version of the sauce?
Substitute mayonnaise and sour cream with Greek yogurt for a lighter, tangy twist without sacrificing creaminess.