Pin this A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.
This recipe has quickly become a favorite at family gatherings because of its unique sauce and colorful presentation.
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 Our family always enjoys this colorful dish during summer picnics and it never lasts long!
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
Pin this This salad is a perfect balance of creamy spicy and fresh—ideal for quick meals or entertaining guests.
Recipe Questions
- → What gives the salad its signature flavor?
The ají verde sauce, made with fresh cilantro, jalapeños, garlic, mayonnaise, sour cream, and Parmesan, creates a creamy, herby, and slightly spicy profile that defines the salad's vibrant taste.
- → Can I use other types of pasta for this?
Yes, short pasta shapes like penne, rotini, or fusilli work best, as they hold the sauce well and mix easily with the other ingredients.
- → How should the chicken be cooked for best results?
Grilling or pan-searing the chicken with cumin, smoked paprika, and garlic powder ensures a juicy and flavorful protein that complements the fresh vegetables and sauce.
- → Is it possible to adjust the spice level of the ají verde sauce?
Absolutely. You can use fewer jalapeños or milder peppers, such as ají amarillo, or remove seeds to tone down the heat according to your preference.
- → Can this dish be prepared ahead of time?
Yes, assembling and chilling the salad for at least 20 minutes allows the flavors to meld nicely, making it convenient for meal prep or entertaining.
- → Are there alternatives for mayonnaise and sour cream in the sauce?
You can substitute Greek yogurt for a lighter version, which still maintains the creamy texture and tang of the ají verde sauce.