Peri Peri Chicken Pasta Salad Recipe
This Creamy Peri Peri Chicken Pasta Salad is the perfect recipe for your next pot luck or summer BBQ. Everyone loves a good pasta salad and this is creamy with a hint of spice, full of flavor and can be made ahead of time. The macaroni is tossed with a wonderful peri peri mayonnaise dressing then topped with a succulent juicy blackened chicken. So easy to put together this chicken pasta salad is sure to be a hit!
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For the Spice Blend
- 1 tbsp sweet paprika
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes - more if you like it spicy
For the Chicken
- 2 garlic cloves
- 1 lemon
- 1 orange
- 2 chicken breasts
- 1/4 cup olive oil
For the Pasta
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp cream cheese (room temperature)
- 1 lb dried macaroni
- 1 red bell pepper
- 1 tbsp chopped fresh parsley - to serve
To make the Spice Blend
Mix the sweet paprika, oregano, salt, smoked paprika, black pepper, and red pepper flakes together in a small bowl. (Half is for the chicken half is for the dressing)
To Marinade the Chicken
Spoon half of the spice mixture into a ziplock bag or lidded plastic container.
Crush in the garlic cloves and then add the juice and zest of half of the lemon and orange. (the other halves are for the dressing)
Pour in the olive oil, seal the bag and squish it all together until you have a thick paste.
Cut the chicken into small chunks and add it to the bag. Mix well together and set aside to marinate for at least 30 minutes and up to 6 hours.
To make the Pasta Salad
Take the remaining spice blend and add the mayonnaise, sour cream, and cream cheese together with the juice of the half the lemon and orange. Stir well until smooth and then place in the fridge until needed.
Pre-heat your grill or griddle and once it is hot, cook the chicken pieces for 5-6 minutes until cooked through and charred. Set the chicken aside to cool slightly.
Bring a large pan of water to a boil, salt it generously and then cook the pasta for 2 minutes longer than the packet suggests.
Drain the pasta and rinse with cold water until cooled.
Whilst the pasta is cooling finely dice the red bell pepper.
Pour the mayonnaise mixture through the pasta.
Add in the bell pepper and the cooked chicken.
Serve garnished with parsley or refrigerate until needed.
Just be sure to bring it to room temperature before you serve it.
Calories: 492kcal | Carbohydrates: 48g | Protein: 21g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 476mg | Potassium: 466mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1300IU | Vitamin C: 36.5mg | Calcium: 52mg | Iron: 1.5mg