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hello! It's almost summer and we are preparing with delicious and fresh recipes for salads. This recipe is not the traditional one as we know it in Peru. The sauce, however, is and I have incorporated it in this Peruvian pasta salad with huancaina sauce. This huancaina salsa will caress your tongue and taste buds! Cold vegetarian pasta salad
We travel on to Junin
We continue our Peruvian journey and stop in Huancayo, Junin region. Huancayo is one of the most visited cities in Peru. It has diverse landscapes; it is full of the amazing flora and fauna of the Peruvian highlands. Tourist attractions are for everyone, especially for those who love adventure, history and tradition. Do not miss this city when you are in Peru.
Papa a la huancaina, huancaina salsa
The recipe I want to introduce this time is inspired by a traditional Peruvian dish: Papa a la huancaina. The origin of this dish has several versions, but there are two that are best known. Since the end of the 19th century, this dish has been served in the Peruvian region of Junín. This is because the creator of this recipe bought the potatoes in the Mantaro River Valley located in Huancayo-Junín.
This is how it got the name “Papa a la Huancayo” and later known as “Papa a la Huancaína” to this day. This time I'm not going to use potatoes, instead I made a Peruvian pasta salad with huancaina sauce. And that's very simple! The deliciously spicy and creamy sauce goes perfectly with pasta and fresh vegetables.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Peruvian pasta salad with huancaina sauce
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Ingredients:
- 250 gram fusilli
- 1 box Cherry tomatoes - halved
- ½ cucumber - cut in pieces
- 1 Red pepper - cut in pieces
- 15 black olives
- 1 zak mixed salad
- 2 eggs - hard-boiled
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We first make the huancaina sauce: Chop the onion and fry it in a frying pan with the chopped garlic clove and the aji amarillo paste for a few minutes on medium heat.
- Add the ricotta, crackers and evaporated milk and mix. Let the crackers dissolve in the sauce. Add the salt and pepper and whiz in your food processor until you have a nice smooth creamy sauce.
- Boil the fusilli in a pan with water and some salt until cooked and drain in a colander.
- Boil the eggs to hard-boiled eggs.
- Chop the tomatoes, bell pepper and cucumber.
- Place the lettuce in a bowl and add the rest of the ingredients. Mix everything and drip the huancaina sauce over the salad, finish with the eggs on the salad.
- Delicious bites!
This blog ”Peruvian pasta salad with huancaina sauce” is a contribution from guest foodie Mariela from Taste Peru. You can buy her Peruvian jam and, for example, the pepper paste “aji amarillo” on her website. The paste gives a beautiful color to your dishes, such as in this fish soup recipe.
Are you also curious about this colorful and tasteful kitchen? We already made some very tasty dishes:
This vegetarian Peruvian causa Limena.
Or a meal of soup, the chupe de papas.
And for breakfast the tacacho con cecina.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
cold vegetarian pasta salad