Vibrant Jamaican Pasta Salad

Here’s my take on Jamaican pasta salad, with a mix of colorful bell peppers, jerk-seasoned chicken, and fresh vegetables, all tossed in a creamy coconut-lime dressing that brings the Caribbean right to your table.

This pasta salad has become my go-to dish for summer barbecues and potlucks. I always make a big batch because people keep coming back for seconds, and it tastes even better the next day after the flavors have had time to blend together.

What Kind of Pasta Should I Use?

Rotini pasta is the perfect choice for this Caribbean-inspired pasta salad, but you’ve got some wiggle room if you need to swap it out. The spiral shape of rotini is great because it catches and holds onto the sauce in all its twisty grooves, but other medium-sized pasta shapes like fusilli, gemelli, or penne would work just as well. When cooking your pasta, make sure to keep it al dente – this means it should still have a slight firmness when you bite into it. Since this is a cold pasta salad, you might want to cook it even a minute less than the package directions suggest, as pasta continues to soften as it cools.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the Jamaican-inspired flavors alive:

• Rotini pasta: Any medium-sized pasta shape works great here – try penne, fusilli, or bow ties. For a healthier option, whole wheat pasta or chickpea pasta are good choices too.
• Chicken andouille sausage: Regular andouille sausage works fine, or try spicy Italian sausage. For a lighter version, use grilled chicken breast seasoned with Cajun spices.
• Scotch bonnet peppers: These are key for authentic Jamaican flavor, but if you can’t find them, use habaneros instead. For less heat, try one jalapeño pepper – though the flavor profile will be different.
• Alfredo sauce: You can use mayo mixed with a bit of heavy cream, or Greek yogurt for a lighter option. Just add a pinch of garlic powder and black pepper.
• Balsamic dressing: Italian dressing works well here, or make your own by mixing olive oil with red wine vinegar and herbs.
• Jamaican jerk marinade: This gives the dish its signature taste – but if you can’t find it, mix some allspice, thyme, and cayenne pepper for a similar flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Jamaican pasta salad is getting the heat level right – Scotch bonnet peppers pack serious heat, so start by using just half a pepper and add more to taste, making sure to wear gloves while handling them and avoid touching your face. Another common mistake is overcooking the pasta – aim for al dente since the pasta will continue to absorb the dressing as it sits, and overcooked pasta will become mushy and unappetizing. To keep your pasta salad from becoming dry, don’t rinse the pasta after cooking (this helps the sauces stick better), and if you’re making it ahead, reserve some of the dressing to toss in just before serving. For the best flavor development, let the salad rest in the refrigerator for at least an hour before serving, allowing all those bold Caribbean flavors to meld together perfectly.

What to Serve With Jamaican Pasta Salad?

This spicy pasta salad works great as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside some grilled jerk chicken or coconut shrimp to keep with the Caribbean theme. For a lighter option, a simple green salad with mango and avocado makes a cool, refreshing partner to balance out the heat from the Scotch bonnet peppers. If you’re bringing this to a cookout, it pairs really well with traditional BBQ favorites like grilled corn on the cob or sweet plantains – and don’t forget a cold Red Stripe beer to complete the Jamaican experience!

Storage Instructions

Keep Cool: This Jamaican pasta salad is perfect for making ahead! Place it in an airtight container and pop it in the fridge for up to 5 days. The flavors actually get better as they mingle together, making it taste even more amazing the next day.

Before Serving: Take the pasta salad out of the fridge about 20 minutes before serving to let it come closer to room temperature – this helps the flavors really shine. Give it a quick toss to redistribute the dressing, and if it seems a bit dry, you can add a splash of balsamic dressing to freshen it up.

Make Ahead: Want to prep this in advance for a party? You can make it up to 24 hours ahead. Just keep the dressing separate and toss it in about an hour before serving. This keeps the pasta from soaking up too much of the dressing and staying perfectly dressed when it’s time to eat.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	125-135 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

For the pasta salad:

• 6 small sweet peppers
• 1 package chicken sausage (sliced into 1/2-inch rounds)
• 1 package rotini pasta
• 2 scotch bonnet peppers (finely minced, handle with gloves)

For the dressing:

• 1 tsp jerk marinade
• 1/3 cup balsamic dressing (I use Newman’s Own)
• 1/4 cup alfredo sauce (gives a creamy base)
• 1/2 lemon juice (freshly squeezed for best flavor)

Step 1: Cook the Pasta

Begin by cooking the Dreamfields Rotini according to the package directions.

Once the pasta is cooked to your desired tenderness, drain and place it in a large bowl.

Set aside to allow it to cool slightly.

Step 2: Prepare the Sausage and Peppers

While the pasta is cooking, slice the chicken andouille sausage into 1/4-inch thick slices.

Finely chop 4 of the sweet peppers and one Scotch bonnet pepper, making sure to handle the Scotch bonnet with care to avoid irritation from the spice.

Step 3: Cook the Sausage and Peppers

Heat a large skillet over medium heat until it’s hot.

Add the sliced sausage, beer, and the chopped sweet and Scotch bonnet peppers to the skillet.

Cover the skillet and reduce the heat to allow the mixture to simmer for 10 minutes, letting the flavors meld together nicely.

Step 4: Combine Ingredients and Chill

In the bowl with the pasta, add the balsamic vinaigrette, lemon juice, and jerk seasoning.

Stir thoroughly to ensure the pasta is completely coated.

Next, add the cooked sausage and pepper mixture, tossing to combine everything well.

Cover the bowl and refrigerate for 2 hours or until the pasta salad is nicely chilled.

Step 5: Garnish and Serve

Just before serving, slice the remaining sweet peppers into thin strips to add as a garnish, sprinkling them over the top of the pasta salad.

This not only enhances the visual appeal but also adds a fresh crunch to the dish.

Serve chilled and enjoy your spicy and flavorful pasta salad!