This Zesty Chicken Enchilada Pasta Salad is packed with flavor! You’ll enjoy tender pasta, juicy chicken, and crunchy veggies all mixed together in a tasty dressing. Perfect for lunch or a light dinner!
I love how colorful it looks, and it tastes just as good! You can whip it up quickly and enjoy it cold, making it a great dish for hot days. Plus, leftovers taste fantastic too!
Key Ingredients & Substitutions
Rotini Pasta: This twisty pasta is great because it holds the dressing well. If you don’t have rotini, any short pasta like fusilli, penne, or farfalle will work just as nicely!
Chicken: Cooked chicken breast adds protein and makes this salad hearty. You can use rotisserie chicken for convenience or swap it out for tofu for a vegetarian option.
Black Beans: They add a nice texture and earthy flavor. If you need a change, try chickpeas or kidney beans instead. They’re both tasty and packed with protein!
Corn: Sweet corn brightens up the dish. Canned or frozen works well. Fresh corn cut off the cob is also great in summer. Don’t worry too much if it’s not available.
Jalapeño: This adds heat! If you like it milder, you can leave it out or use a bell pepper instead. For a spicy kick without actual peppers, consider a dash of hot sauce.
How Do You Get the Best Flavor from the Dressing?
Don’t skip the dressing! It pulls everything together in this salad. Here’s how to make it really flavorful:
- Whisk lime juice, enchilada sauce, olive oil, chili powder, cumin, salt, and pepper in a bowl until it’s well combined.
- Taste! Adjust the seasoning to your liking. If you love zestiness, feel free to add more lime juice or enchilada sauce.
- It’s best to toss everything together just before serving. If you can, let the salad chill for about 30 minutes in the fridge so the flavors can really mix.
How to Make Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Chicken:
- 8 oz rotini pasta
- 2 cups cooked chicken breast, diced
Vegetables and Beans:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen, cooked)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for spice)
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients:
- Juice of 2 limes
- 1/4 cup enchilada sauce (or more to taste)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Lime wedges for garnish
How Much Time Will You Need?
This refreshing and zesty salad takes about 20 minutes to prepare, plus an optional 30 minutes in the fridge to let the flavors blend. Perfect for a quick meal or when you have guests!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the rotini pasta according to the package instructions until al dente. Once done, drain the pasta and rinse it under cold water to cool. This helps prevent it from getting mushy. Set the cooled pasta aside for later.
2. Mix the Salad Ingredients:
In a large mixing bowl, add the cooked pasta, diced chicken breast, black beans, corn, cherry tomatoes, red bell pepper, red onion, minced jalapeño (if using), and chopped cilantro. Stir gently to combine all the ingredients, ensuring an even distribution.
3. Prepare the Dressing:
In a separate small bowl, whisk together the juice of the limes, enchilada sauce, olive oil, chili powder, cumin, salt, and pepper. Mix until well combined, creating a zesty dressing that will elevate your salad.
4. Combine and Adjust:
Pour the dressing over your pasta salad mixture. Using a spoon or spatula, gently toss everything together until all components are well coated with the dressing. Taste the salad and feel free to adjust the seasoning or add more enchilada sauce for an extra burst of flavor!
5. Chill and Garnish:
If you have time, let the salad chill in the refrigerator for about 30 minutes. This allows the flavors to meld beautifully. When ready to serve, garnish your pasta salad with lime wedges and a sprinkle of extra cilantro for that fresh touch. Enjoy every bite of your Zesty Chicken Enchilada Pasta Salad!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! You can substitute rotini with other pasta shapes like penne, fusilli, or even farfalle. Just ensure to cook the pasta according to the package instructions, and adjust the cooking time as needed based on the type you choose!
What if I Don’t Have Cooked Chicken on Hand?
No problem! You can quickly cook chicken breast in a skillet over medium heat for about 6-7 minutes per side until fully cooked. Alternatively, you can use rotisserie chicken or even canned chicken for convenience—just drain and shred it before adding to the salad.
How Can I Make This Salad Ahead of Time?
This pasta salad is perfect for making ahead! You can prepare all the ingredients and mix them, but keep the dressing separate until you’re ready to serve. This prevents the salad from getting soggy. Store it in an airtight container in the fridge for up to 2 days!
Can I Add More Vegetables to This Salad?
Definitely! Feel free to add other veggies like avocado, diced cucumber, or bell peppers for extra crunch and flavor. Just remember to chop them into bite-sized pieces so they mix well with the rest of the salad!
