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5.0 from 9 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Optional Marinade Time
6 hrs
Total Time
20 mins
Servings: 8
Calories: 492 kcal
Course: Salad
Cuisine: South African

Ingredients

For the Spice Blend
  • 1 tablespoon sweet paprika
  • 2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes - more if you like it spicy
For the Chicken
  • 2 garlic cloves
  • 1 lemon
  • 1 orange
  • 2 chicken breasts
  • ¼ cup olive oil
For the Pasta
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoon cream cheese (room temperature)
  • 1 lb dried macaroni
  • 1 red bell pepper
  • 1 tablespoon chopped fresh parsley - to serve

Instructions

To make the Spice Blend
    Cup of Yum
  1. 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
  1. Spoon half of the spice mixture into a ziplock bag or lidded plastic container.
  2. 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)
  3. Pour in the olive oil, seal the bag and squish it all together until you have a thick paste.
  4. 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
  1. 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.
  2. 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.
  3. 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.
  4. Drain the pasta and rinse with cold water until cooled.
  5. Whilst the pasta is cooling finely dice the red bell pepper.
  6. Pour the mayonnaise mixture through the pasta.
  7. Add in the bell pepper and the cooked chicken.
  8. Serve garnished with parsley or refrigerate until needed.
  9. Just be sure to bring it to room temperature before you serve it.

Nutrition Information

Calories 492kcal (25%) Carbohydrates 48g (16%) Protein 21g (42%) Fat 24g (37%) Saturated Fat 5g (25%) Cholesterol 54mg (18%) Sodium 476mg (20%) Potassium 466mg (13%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1300IU (26%) Vitamin C 36.5mg (41%) Calcium 52mg (5%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 492

% Daily Value*

Calories 492kcal 25%
Carbohydrates 48g 16%
Protein 21g 42%
Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 54mg 18%
Sodium 476mg 20%
Potassium 466mg 10%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1300IU 26%
Vitamin C 36.5mg 41%
Calcium 52mg 5%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.