Easy Jerk Chicken Pasta Salad Recipe
When I make Jerk Chicken Pasta Salad, I want three things from it: quick, simple, and tasty. Summer is short here in Canada, and when those warm days arrive, I would rather spend less time preparing meals and more time enjoying them. This easy Jerk Chicken Pasta Salad is exactly the kind of dish I reach for when I want something satisfying without spending hours in the kitchen.
To keep things simple, I use store-bought Italian salad dressing and Jamaican jerk marinade. That combination gives the salad a wonderful balance of tangy dressing and boldly seasoned chicken. If you prefer to make your own jerk marinade, my Honey Jerk Marinade, Classic Jamaican Jerk Marinade (hot), Mild Jerk Marinade, or Jamaican Dry Rub can be used instead.
The honey-glazed jerk chicken adds a touch of sweetness that works beautifully with the pasta, colorful vegetables, cherry tomatoes, and fresh baby spinach. It is a great summertime meal, but I can also see this Jerk Chicken Pasta Salad becoming a favorite at your next potluck any time of year.
Ingredient Guide
Pasta provides the hearty base for the salad and gives the dressing and other ingredients something to cling to.
Chicken breast provides lean protein and carries the bold, aromatic flavor of the jerk marinade.
Salt helps season the chicken and balance the overall flavors.
Jerk marinade gives the chicken its distinctive Jamaican jerk flavor, including its characteristic combination of warm spices and peppery heat.
Olive oil helps coat the chicken before cooking and adds a subtle richness.
Italian salad dressing creates the tangy, savory dressing that brings the pasta, vegetables, spinach, and chicken together.
Dijon mustard adds sharpness and depth to the dressing.
Black pepper adds another layer of seasoning and gentle heat.
Garlic gives the dressing a fresh, savory flavor and an extra garlicky punch.
Honey creates the sweet glaze that coats the jerk chicken and balances its bold seasoning.
Red onion adds crispness and a mild sharp flavor.
Bell peppers bring sweetness, crunch, and vibrant color to the salad.
Cherry tomatoes add freshness, juiciness, and natural sweetness.
Baby spinach adds fresh green color and a tender texture.
Shopping Made Easy
• Rotini is a good choice for this recipe because the twists hold onto the dressing and other ingredients.
• Store-bought Jamaican jerk marinade and Italian salad dressing make this recipe quick and convenient for busy days.
• Choose a combination of bell pepper colors for a more colorful and appealing salad.
• Look for fresh baby spinach and cherry tomatoes in the produce section of your regular grocery store.
• If you prefer homemade jerk seasoning, use my Honey Jerk Marinade, Classic Jamaican Jerk Marinade (hot), Mild Jerk Marinade, or Jamaican Dry Rub.
Cooking Notes from the Kitchen
• I use rotini because its shape allows the dressing to cling to the pasta, giving you plenty of flavor in each bite.
• The honey gives the jerk chicken a sweet finish that works especially well with the savory and spicy character of the marinade.
• Using different colors of bell peppers makes the finished Jerk Chicken Pasta Salad more vibrant while adding a nice variety of texture and flavor.
• I like adding the vegetables while the pasta is still steaming. The warmth of the pasta helps bring the ingredients together without requiring additional cooking.
• The aroma from the jerk-seasoned chicken is one of the pleasures of making this dish. As the chicken cooks, the kitchen becomes filled with the rich scent of allspice, thyme, cinnamon, and Scotch bonnet, bringing that unmistakable Caribbean character to the meal.
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Jerk Chicken Pasta Salad
Ingredients
- 3/4 lb pasta cooked in salted water
- 1 lb chicken breast skinless, boneless
- 1/2 teaspoon salt
- 1 1/2 tablespoons jerk marinade
- 1 1/2 tablespoons olive oil
- 3/4 cup Italian salad dressing
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1 clove garlic crushed
- 2 tablespoons honey
- 1 medium red onion diced
- 1 cup bell peppers diced
- 8-10 cherry tomatoes halved
- 1/3 lb baby spinach
- 3/4 cup Feta cheese crumbled
Instructions
- Bring salted water to a boil, then cook the rotini pasta according to the package instructions.
- Coat the chicken pieces with the salt, jerk marinade, and olive oil. Cook in a dry frying pan over medium-low heat.
- Cook on one side for 3-4 minutes, then flip and cook for another 3-4 minutes, until the chicken is fully cooked. As the chicken cooks, the scent of the jerk seasoning fills the air with the rich aromas of allspice, thyme, cinnamon, and Scotch bonnet, bringing a distinctly Caribbean character to the kitchen. Set the chicken aside to cool.
- Once the chicken has cooled slightly, chop it into small pieces. You can control the size of the pieces to suit your preference.
- Return the chicken to the same frying pan with the accumulated juices. Add the honey and cook over medium heat for 3-4 minutes, or until the chicken is fully coated with the honey.
- In a bowl, combine the Italian salad dressing, Dijon mustard, black pepper, and crushed garlic. Whisk until combined.
- Place the drained pasta in a large bowl while it is still steaming. Add the diced red onion, diced bell peppers, and halved cherry tomatoes.
- Pour in the salad dressing, then add the chicken pieces followed by the baby spinach.
- Mix well to combine the flavors and textures. Top with crumbled feta or your fav cheese.
- Chill and serve. If you've made this recipe, I'd love to hear from you in the comments below.
