This Zesty Chicken Enchilada Pasta Salad is a fun twist on a classic favorite! It combines tender chicken, colorful veggies, and pasta, all tossed in a zesty sauce that packs a tasty punch.
It’s perfect for warm days or potlucks, and it’s so easy to whip up. I love making a big batch to have on hand for quick lunches—it’s even better the next day!
Key Ingredients & Substitutions
Rotini Pasta: This type of pasta is great because its spirals hold onto the sauce well. If you don’t have rotini, you can use penne or farfalle instead. Both will work nicely in this salad.
Cooked Chicken Breast: I recommend using rotisserie chicken for convenience. However, if you want a healthier option, grilled chicken breast is a fantastic substitute. You could even use leftover chicken from a previous meal!
Black Beans: They add protein and fiber, but you can swap them for kidney beans or pinto beans if you prefer. Canned options are quick, but cooking your own would add more flavor.
Enchilada Sauce: This gives the salad its zesty flavor. If you’re short on time, store-bought is fine, but homemade is always better if you have the ingredients. You can also use salsa as an alternative for a fresher taste.
How Do You Make Sure the Pasta is Perfectly Cooked?
The key to cooking pasta is timing. Always check the package instructions for cooking time. Aim for al dente, which means the pasta should be firm to the bite but not hard. Here are some tips:
- Bring a large pot of salted water to a rolling boil before adding the pasta.
- Stir occasionally to prevent sticking, especially in the first couple of minutes.
- Drain the pasta right when it’s al dente, then rinse it under cold water to stop the cooking process.
- Let it cool completely before adding to your salad to keep it from getting mushy.
These easy steps will help you create a deliciously zesty chicken enchilada pasta salad! Enjoy making it!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini pasta
- 2 cups cooked chicken breast, cubed
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup red onion, diced
- 1 jalapeño, thinly sliced (seeded for less heat if desired)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup enchilada sauce (red or green, your choice)
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Optional garnish: extra lime wedges, chopped cilantro
How Much Time Will You Need?
This yummy pasta salad takes about 15-20 minutes of prep time, plus at least 30 minutes to chill in the fridge. So, plan for about an hour total—from cooking the pasta to letting all the flavors blend together in the refrigerator before serving.
Step-by-Step Instructions:
1. Cooking the Pasta:
Begin by bringing a big pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Let it cool while you prepare the rest of the ingredients.
2. Mixing the Ingredients:
In a large mixing bowl, combine the cooled rotini pasta, cubed cooked chicken breast, black beans, corn kernels, diced red onion, jalapeño slices, and chopped cilantro. Stir well to combine everything evenly.
3. Making the Zesty Dressing:
In a small bowl, whisk together the enchilada sauce, lime juice, chili powder, cumin, salt, and pepper until they are well combined. This will be the zesty dressing that brings all the flavors together.
4. Combining and Tossing:
Pour the dressing over the pasta mixture and toss everything together until all the ingredients are well coated with the dressing. This is where the magic happens—make sure every bite has that zesty flavor!
5. Seasoning to Taste:
Give the salad a taste and adjust the seasoning if needed. You might want a bit more salt, pepper, or lime juice, depending on your preference.
6. Chilling Out:
Cover the bowl with plastic wrap or a lid and place the pasta salad in the refrigerator. Chill for at least 30 minutes to let all those wonderful flavors meld together. It’s worth the wait!
7. Serving Time:
When you’re ready to serve, give it a good stir again. Garnish with extra lime wedges and chopped cilantro for a lovely fresh touch. Enjoy this zesty chicken enchilada pasta salad alongside some tortilla chips or as a standalone dish!
This salad is fantastic for picnics, potlucks, or even just a light dinner at home. The combination of flavors and textures is sure to impress! Enjoy!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Pasta?
Absolutely! While rotini is great for holding the dressing, you can substitute it with penne, farfalle, or even fusili. Just make sure to cook it al dente for the best texture!
How Can I Make This Recipe Vegetarian?
To make the salad vegetarian, simply omit the chicken and replace it with extra beans, such as chickpeas or edamame, for added protein. You can also add more vegetables or avocado for extra flavor!
Can I Make This Pasta Salad Ahead of Time?
Yes, you can! This pasta salad can be prepared a day in advance. Just make sure to keep it covered in the refrigerator. The flavors actually develop and become more vibrant overnight!
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The pasta may absorb some dressing, so consider adding a splash of lime juice or extra enchilada sauce to refresh it when serving.
