Pin A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.
I enjoy making this pasta salad on warm days when I want something flavorful yet light. My family loves the zesty ají verde sauce that ties everything 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.
Pin This dish always brings smiles during our family gatherings and is especially loved by my kids who enjoy the creamy sauce.
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 Adjust the heat by using more or fewer peppers Great with a side of crusty bread or as a meal prep lunch
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
Pin This salad is best served chilled and makes a perfect make-ahead meal for busy days.
Recipe FAQ
- → How do I make the ají verde sauce?
Blend fresh cilantro, jalapeños or ají amarillo, garlic, mayonnaise, sour cream, Parmesan, lime juice, olive oil, salt, and pepper until smooth and creamy.
- → What pasta works best in 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 chicken ahead of time?
Yes, marinating the chicken for up to 2 hours enhances flavor. Cooked chicken can also be sliced and stored until assembly.
- → How spicy is the ají verde sauce?
The heat level depends on the amount and type of peppers used. Adjust jalapeños or ají amarillo peppers to suit your spice preference.
- → What are good substitutions for the sauce’s mayo and sour cream?
Greek yogurt can be used as a lighter alternative while keeping the creamy texture of the sauce.
- → How should I serve and store this salad?
Refrigerate for at least 20 minutes before serving to let flavors meld. Store leftovers refrigerated and consume within 2 days.