Click the play button above to watch the recipe video!
We’re making this loaded pasta recipe all year long.
And the best part? You can throw in whatever you want to make it your own.
Never used our Jamaican Jerk blend? While traditional jerk seasoning puts Scotch Bonnet chiles to work, we’ve blended some slightly more mild chiles into the classic combo of cinnamon, ground clove and allspice. Add the perfect amount of garlic, onion, salt and sugar and meet your new Caribbean-inspired blend.
From Chef Christian: “Do. Not. Skip. The. Fried. Aromatics. I like this salad dressed right before serving – and trust the process with the condensed milk.”
Get more inspiration with Chef Christian’s recipes over on Youtube!
Jamaican Jerk Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 1 box Favorite Shell-type Pasta
- 1 Red Bell Pepper (small dice)
- 1 Yellow Bell Pepper (small dice)
- 1 Orange Bell Pepper (small dice)
- 2 Jalapeno (small dice)
- 1 cup Shallots (thinly sliced)
- 1/3 cup Garlic (small dice)
- 3 cups Sugar Snap Peas (large dice)
- 2 Tbsp Ginger (finely chopped)
- 3 cups Cherry Tomatoes (halved)
- 1/8 cup Spiceology Jamaican Jerk Blend
- 1 cup Coconut Milk
- 2 Tbsp Freshly squeezed lime juice
- 1/4 cup Condensed Milk
- 1/8 cup Soy Sauce
- 1/2 cup Mayo
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a mixing bowl, whisk together the coconut milk, Spiceology Jamaican Jerk seasoning, lime juice, condensed milk, mayo, and soy sauce. Set aside in the refrigerator to rest and build flavors.
- In a small mixing bowl combine sliced shallots and garlic with a large pinch of kosher salt.
- In a medium sauce pot, add shallots and onions. Fill sauce pot half way with frying oil, I prefer peanut, and turn heat on medium high.
- Once garlic and shallot fries to a light golden brown, immediately strain onto a plate with a paper towel and spread out to stop it cooking.
- In an extra-large mixing bowl, combine the cooked pasta, all vegetables minus fried garlic and shallot, and mix well.
- Gently pour in the Jamaican Jerk dressing and coat evenly.
- Garnish with fried onions and shallots if you haven’t eaten them all yet – enjoy!
