Save A vibrant, creamy pasta salad inspired by Peruvian flavors, featuring juicy chicken, fresh vegetables, and a spicy, herby ají verde sauce.
A delightful dish that brings together the zest of Peruvian flavors with the comfort of a cold pasta salad perfect for warm weather gatherings.
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 dish always brings smiles when we enjoy it together on sunny afternoons, sharing stories and savoring the fresh flavors.
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 Peruvian Aji Verde Chicken Pasta Salad is a refreshing meal that’s easy to prepare and perfect for any occasion.
Recipe FAQ
- → What is ají verde sauce made of?
Ají verde sauce combines fresh cilantro, jalapeños or ají amarillo peppers, garlic, mayonnaise, sour cream, Parmesan, lime juice, olive oil, salt, and pepper, blended into a creamy, spicy condiment.
- → Can I use other pasta types for this dish?
Yes, short pasta types like penne, rotini, or fusilli work best to hold the sauce and mix well with the chicken and vegetables.
- → How should I cook the chicken for optimal flavor?
Grill or pan-sear seasoned chicken breasts on medium heat until cooked through, then slice thinly to distribute evenly throughout the dish.
- → Is it necessary to chill the dish before serving?
Chilling for at least 20 minutes allows flavors to meld and the ají verde sauce to coat the ingredients fully, enhancing taste and texture.
- → Can I adjust the spiciness of the ají verde sauce?
Yes, vary the number or type of peppers to make the sauce milder or hotter according to your preference.