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Coconut Jamaican Style Pasta Salad — homemade Coconut Jamaican Style Pasta Salad recipe

Coconut Jamaican Style Pasta Salad

A vibrant and creamy fusion pasta salad featuring coconut milk, zesty lime, and Jamaican-inspired spices with tender chicken.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jamaican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rotini pasta
  • 1 can coconut milk 400ml
  • 1 red bell pepper thinly sliced, 150g
  • 1 yellow bell pepper thinly sliced, 150g
  • 1 cup cherry tomatoes halved, 150g
  • 1/2 cup red onion finely chopped, 75g
  • 1 cup cooked chicken pieces shredded, 200g
  • 1/4 cup lime juice 60ml
  • 2 tbsp olive oil 30ml
  • 1 tsp allspice 5g
  • 1/2 tsp thyme 2.5g
  • salt and black pepper to taste
  • 1/4 cup fresh cilantro chopped, 15g

Equipment

  • Large pot
  • Large Mixing Bowl
  • Whisk

Method
 

Preparation
  1. Cook pasta according to package directions until al dente, then drain and rinse with cold water.
  2. Whisk together coconut milk, lime juice, olive oil, allspice, thyme, salt, and pepper in a large bowl to create the dressing.
  3. Combine cooked pasta, bell peppers, cherry tomatoes, red onion, and chicken pieces in the bowl with the dressing.
  4. Toss gently until all ingredients are evenly coated.
  5. Refrigerate for at least 1 hour to allow flavors to meld.
  6. Stir in fresh cilantro before serving and adjust seasoning if needed.

Notes

Refrigerate for at least 1 hour to allow the flavors to meld. Best served chilled.