Coconut Jamaican Style Pasta Salad

If you ask me, pasta salad just got a whole lot more interesting.

This Jamaican-inspired dish takes your typical pasta salad and gives it a Caribbean twist with jerk seasoning and creamy coconut milk. Tender chicken cubes get coated in smoky spices while colorful bell peppers add crunch and sweetness.

It’s tossed with penne in a sauce that balances heat from scotch bonnet peppers with rich coconut milk and parmesan. Fresh cilantro and garlic help the whole thing come together.

It’s a crowd-pleasing meal that works great for potlucks or weeknight dinners, especially when you want something with a kick.

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What Kind of Pasta Should I Use?

Penne is the classic choice for this Jamaican-style pasta salad because its tube shape holds onto all that creamy, spicy sauce really well. That said, you can definitely swap it out for other short pasta shapes like rigatoni, rotini, or even bowtie pasta – they’ll all catch the sauce nicely. If you’re looking for a healthier option, whole wheat penne works great too, though it will give you a slightly nuttier flavor and firmer texture. Just make sure whatever pasta you choose, you cook it al dente since it’ll continue to absorb the sauce as it sits, and you don’t want it getting mushy.

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Options for Substitutions

This pasta salad is pretty forgiving when it comes to swapping ingredients:

• Chicken: You can easily swap chicken for shrimp, which cooks faster, or go vegetarian with chickpeas or cubed tofu. If using tofu, press it well and pan-fry until crispy before tossing with the jerk seasoning.
• Jerk seasoning: Don’t skip the jerk seasoning – it’s what gives this dish its signature Jamaican flavor. If you can’t find store-bought, you can make your own with allspice, thyme, cayenne, garlic powder, and a pinch of cinnamon.
• Scotch bonnet peppers: These bring serious heat! If you can’t find them, habaneros are the closest substitute. For less spice, try jalapeños or serranos instead, but keep in mind you’ll lose some of that authentic Caribbean kick.
• Coconut milk: Full-fat coconut milk works best for creaminess, but you can use light coconut milk if you prefer. Heavy cream is another option, though it changes the flavor profile a bit.
• Penne: Any short pasta works here – try rigatoni, fusilli, or bow ties. Just cook according to package directions.
• Bell peppers: Use whatever color peppers you have on hand. The mix of colors looks nice, but the flavor stays pretty similar regardless of which ones you choose.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this pasta salad is overcooking the chicken, which can turn it dry and rubbery – pull it from the heat when it reaches 155°F on an instant-read thermometer, and it’ll finish cooking to a safe 165°F while resting.

Be careful not to add the parmesan cheese while the pan is still on the heat, as high temperatures can cause it to clump and turn grainy instead of creating a smooth, creamy sauce.

When handling scotch bonnet peppers, always wear gloves and avoid touching your face, since these peppers pack serious heat that can burn your skin and eyes.

Finally, make sure to save about a cup of pasta water before draining – if your sauce seems too thick when combining everything, a splash of that starchy water will help it coat the noodles perfectly.

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What to Serve With Jamaican Style Pasta Salad?

This pasta salad has so much flavor going on with the jerk seasoning and peppers that you don’t need much else to round out the meal. I like to serve it alongside some simple grilled or roasted vegetables like zucchini, corn on the cob, or plantains to keep that Caribbean vibe going. A cool cucumber salad or coleslaw with a lime dressing is perfect for balancing out the spice from the scotch bonnets. If you’re feeding a crowd, add some garlic bread or dinner rolls on the side, and maybe some fresh pineapple slices for a sweet finish that cools things down.

Storage Instructions

Store: This pasta salad keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s perfect for making ahead for parties or meal prep. Just give it a good stir before serving since the sauce might settle a bit.

Make Ahead: You can totally make this a day or two in advance. Sometimes I’ll cook everything the night before and let it chill overnight so the jerk flavors really soak into the pasta and chicken. Just add a splash of chicken stock or coconut milk when you’re ready to serve if it seems a little dry.

Serve: This pasta salad is great served cold or at room temperature. If you prefer it warm, you can heat individual portions in the microwave for about a minute, stirring halfway through. Add a little extra coconut milk or stock if needed to loosen up the sauce.

Estimated Nutrition

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

• Calories: 2800-3200
• Protein: 110-125 g
• Fat: 120-140 g
• Carbohydrates: 280-320 g

Ingredients

For the chicken:

• 1.5 tbsp olive oil
• 1 lb chicken (cut into 1-inch cubes for even cooking)
• 2.5 tbsp jerk seasoning
• 1 tsp paprika
• salt
• black pepper

For the pasta and sauce:

• 3 tbsp olive oil
• 1 small onion (diced into 1/4-inch pieces)
• 1 green pepper
• 1 red pepper
• 1 orange pepper
• 3 scotch bonnet peppers (seeds removed and finely minced)
• 3 garlic cloves
• 3 tbsp jerk seasoning
• 1 cup chicken stock
• 1 cup coconut milk
• 1 cup parmesan
• 1 lb penne
• 1/4 cup fresh cilantro, chopped

Step 1: Prepare Mise en Place and Cook the Pasta

• 1 small onion
• 3 scotch bonnet peppers
• 3 garlic cloves
• 1 green pepper
• 1 red pepper
• 1 orange pepper
• 1 lb penne

Dice the onion into 1/4-inch pieces, seed and mince the scotch bonnet peppers, mince the garlic, and dice all three bell peppers into similar-sized pieces.

While prepping, bring a large pot of salted water to a boil and cook the penne according to package directions.

Drain and set aside—I like to toss it with a light coating of olive oil to prevent sticking while you finish the sauce.

Step 2: Sear and Season the Chicken

• 1.5 tbsp olive oil
• 1 lb chicken
• 2.5 tbsp jerk seasoning
• 1 tsp paprika
• salt
• black pepper

Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

While the oil heats, combine 2.5 tablespoons of jerk seasoning, paprika, salt, and pepper in a small bowl, then toss the chicken cubes thoroughly to coat evenly.

Sear the seasoned chicken for 6-7 minutes, stirring occasionally, until golden brown on the outside.

Transfer to a plate and set aside.

Step 3: Build the Aromatic Base and Sauce

• 3 tbsp olive oil
• 1 small onion
• 1 green pepper
• 1 red pepper
• 1 orange pepper
• 3 garlic cloves
• 3 scotch bonnet peppers
• 3 tbsp jerk seasoning
• 1 cup chicken stock
• 1 cup coconut milk
• cooked chicken from Step 2

In the same skillet, add 3 tablespoons of fresh olive oil and sauté the diced onion and bell peppers for about 5 minutes until they begin to soften and the onion becomes translucent.

Add the minced garlic and remaining 3 tablespoons of jerk seasoning, stirring constantly for just 1 minute to bloom the spices and release their aromatic oils.

Pour in the chicken stock and coconut milk, stirring to combine, then return the seared chicken to the pan and simmer for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.

Step 4: Finish the Sauce and Combine with Pasta

• 1 cup parmesan
• cooked penne from Step 1
• sauce mixture from Step 3

Remove the skillet from heat and stir in the parmesan cheese until fully incorporated and the sauce becomes creamy.

Add the cooked penne from Step 1 to the sauce and toss gently until every piece of pasta is coated evenly.

I find it helpful to toss the pasta in the sauce rather than simply dumping it in, which ensures the flavors distribute beautifully throughout.

Step 5: Finish and Serve

• 1/4 cup fresh cilantro, chopped
• completed pasta salad from Step 4

Transfer the Jamaican jerk pasta salad to a serving bowl or platter and garnish generously with fresh chopped cilantro.

Serve warm or at room temperature, tasting and adjusting seasoning as needed with additional salt and pepper.

Coconut Jamaican Style Pasta Salad

Delicious Coconut Jamaican Style Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 7 servings

Calories 3000 kcal

Ingredients

  

For the chicken::

• 1.5 tbsp olive oil
• 1 lb chicken (cut into 1-inch cubes for even cooking)
• 2.5 tbsp jerk seasoning
• 1 tsp paprika
• salt
• black pepper

For the pasta and sauce::

• 3 tbsp olive oil
• 1 small onion (diced into 1/4-inch pieces)
• 1 green pepper
• 1 red pepper
• 1 orange pepper
• 3 scotch bonnet peppers (seeds removed and finely minced)
• 3 garlic cloves
• 3 tbsp jerk seasoning
• 1 cup chicken stock
• 1 cup coconut milk
• 1 cup parmesan
• 1 lb penne
• 1/4 cup fresh cilantro, chopped

Instructions

 

• Dice the onion into 1/4-inch pieces, seed and mince the scotch bonnet peppers, mince the garlic, and dice all three bell peppers into similar-sized pieces. While prepping, bring a large pot of salted water to a boil and cook the penne according to package directions. Drain and set aside—I like to toss it with a light coating of olive oil to prevent sticking while you finish the sauce.
• Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. While the oil heats, combine 2.5 tablespoons of jerk seasoning, paprika, salt, and pepper in a small bowl, then toss the chicken cubes thoroughly to coat evenly. Sear the seasoned chicken for 6-7 minutes, stirring occasionally, until golden brown on the outside. Transfer to a plate and set aside.
• In the same skillet, add 3 tablespoons of fresh olive oil and sauté the diced onion and bell peppers for about 5 minutes until they begin to soften and the onion becomes translucent. Add the minced garlic and remaining 3 tablespoons of jerk seasoning, stirring constantly for just 1 minute to bloom the spices and release their aromatic oils. Pour in the chicken stock and coconut milk, stirring to combine, then return the seared chicken to the pan and simmer for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
• Remove the skillet from heat and stir in the parmesan cheese until fully incorporated and the sauce becomes creamy. Add the cooked penne from Step 1 to the sauce and toss gently until every piece of pasta is coated evenly. I find it helpful to toss the pasta in the sauce rather than simply dumping it in, which ensures the flavors distribute beautifully throughout.
• Transfer the Jamaican jerk pasta salad to a serving bowl or platter and garnish generously with fresh chopped cilantro. Serve warm or at room temperature, tasting and adjusting seasoning as needed with additional salt and pepper.