This fun pasta salad mixes juicy chicken, zesty enchilada sauce, and colorful veggies for a lively dish. Perfect for a picnic or a quick dinner!
It’s like tacos and pasta had a party, and I’m here for it! I love serving it cold—just toss it together and enjoy the tasty crunch. What could be easier?
Ingredients & Substitutions
Rotini Pasta: This shape holds onto the sauce really well, but you can use any pasta you like. Penne or farfalle are great alternatives if you’re in the mood for something different!
Cooked Chicken Breast: Shredded rotisserie chicken works perfectly for this recipe. If you’re vegetarian, chickpeas can be a good substitute for protein!
Black Beans: These add a nice touch of creaminess. If you don’t have black beans, any canned beans like kidney or pinto will do. Just make sure to drain and rinse them!
Corn: You can use canned or frozen corn here. I love using frozen because it retains a bit of that sweet crunch. If you want a different flavor, try roasted corn for a smoky twist!
Jalapeño: For spice, add it if you like heat! If it’s too spicy, you can leave it out or swap it for a milder pepper like sweet banana pepper.
How Do I Ensure My Pasta Salad Has the Best Flavor?
The key to a flavorful pasta salad is letting it chill! This allows all the ingredients to meld together beautifully. Here are some tips:
- Make sure to cool the pasta completely under cold water after cooking. This helps prevent it from getting mushy.
- Combine ingredients gently but thoroughly to ensure every bite is bursting with flavor.
- Let the salad sit in the fridge for at least 30 minutes. For best results, consider making it a few hours ahead!
- Before serving, give it another toss. Taste and adjust seasonings, adding a bit more lime juice or salt if needed.
How to Make Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz rotini pasta
- 1 lb cooked chicken breast, diced
- 1 can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1/2 cup diced red onion
- 1/2 cup diced bell pepper (preferably red or green)
- 1 jalapeño, finely chopped (optional, for heat)
For the Dressing:
- 1/2 cup enchilada sauce (red or green)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For Garnishing (optional):
- Lime wedges
- Extra cilantro for topping
How Much Time Will You Need?
This colorful pasta salad takes around 20 minutes to prepare and about 30 minutes to chill in the fridge. Perfect for a quick lunch or a tasty side dish at your next gathering!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a pot of water to a boil. Add the rotini pasta and cook according to the package instructions, usually about 8-10 minutes. Once it’s done, drain the pasta and rinse it under cold water. This helps cool it down so it’s ready to mix with the other ingredients!
2. Mixing the Ingredients:
In a large mixing bowl, combine the cooked and cooled pasta with the diced chicken, black beans, corn, diced red onion, diced bell pepper, and jalapeño (if you like some spice). Give everything a gentle stir to mix well without breaking the pasta.
3. Adding Flavor:
Pour the enchilada sauce over the pasta mixture. This will add a nice zesty kick! Toss everything together carefully until all the ingredients are coated in the sauce. Then, toss in the chopped cilantro and squeeze in the lime juice. Season with salt and pepper to taste, and give it another gentle mix.
4. Chilling the Salad:
Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator. Let it chill for at least 30 minutes. This helps the flavors blend together and makes the salad taste even better!
5. Serving:
Before serving, take the salad out of the fridge and give it a good toss to redistribute the ingredients. If you like, garnish with additional cilantro and serve with lime wedges on the side for some extra zing. Enjoy your delicious Zesty Chicken Enchilada Pasta Salad!
Can I Use Different Types of Pasta for This Salad?
Absolutely! While rotini works great for holding onto the flavors, you can substitute it with any pasta shape you love, like penne, fusilli, or even gluten-free pasta. Just make sure to cook according to package instructions and cool it down before mixing.
What If I Don’t Have Enchilada Sauce?
No worries! You can use salsa, taco sauce, or even a mixture of tomato sauce with some cumin and chili powder for a similar flavor. Adjust according to your taste preference for heat and spice!
How to Store Leftover Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even more delicious the next day! Just give it a good toss before serving again.
Can I Make This Pasta Salad Ahead of Time?
Yes, you can! This salad is perfect for meal prep. Prepare it up to a day in advance, cover it tightly, and refrigerate. Just be sure to toss it again before serving, as some ingredients may settle.
