This zesty chicken enchilada pasta salad is a fun twist on your favorite flavors! It’s packed with tender chicken, colorful veggies, and a tangy dressing that brings it all together.
Perfect for a sunny picnic or a quick dinner at home, this salad is a family favorite. I love adding a little extra cheese on top because who doesn’t love more cheese? 🧀
Key Ingredients & Substitutions
Rotini Pasta: This shape holds onto the dressing really well. If you can’t find rotini, other pasta shapes like fusilli or penne work nicely too.
Cooked Chicken: I often use rotisserie chicken for convenience. You can also use leftover grilled chicken or shredded chicken if that’s what you have on hand.
Black Beans: These add great protein and fiber. If you’re looking for a different flavor or texture, try chickpeas or pinto beans instead.
Corn: Canned corn is handy, but fresh or frozen corn brings a sweet crunch. If you want to skip it, diced bell peppers could add a nice color.
Cheese: I prefer sharp cheddar for its bold taste. Mexican blend works too if you like a variety of flavors. For a dairy-free option, try using a vegan cheese or skip it altogether!
How Do You Make Sure the Pasta Doesn’t Get Mushy?
Cooking pasta perfectly is crucial for this salad. To ensure it stays al dente, follow these steps:
- Boil plenty of salted water to cook the pasta. This helps flavor the pasta itself.
- Keep an eye on the cooking time based on the package instructions, usually around 8-10 minutes.
- Test it a minute or two early by tasting a piece; it should be firm to the bite (al dente) when drained.
- Rinse the pasta under cold water right after draining to stop the cooking process and cool it for the salad.
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Proteins:
- 8 oz rotini pasta (about 2 1/2 cups dry)
- 2 cups cooked chicken breast, diced or cubed
Beans and Veggies:
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (canned or frozen, thawed)
- 1/2 cup red onion, finely chopped
- 1 jalapeño pepper, sliced (optional for heat)
- 1/4 cup fresh cilantro, chopped
Cheese and Dressing:
- 1 cup shredded cheddar or Mexican blend cheese
- 1/3 cup enchilada sauce
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For Garnish:
- Lime wedges
How Much Time Will You Need?
This delicious Zesty Chicken Enchilada Pasta Salad takes about 20 minutes to prepare, plus 30 minutes to chill in the refrigerator. Perfect for meal prepping or serving at gatherings!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente (firm but cooked). Once done, drain it and rinse under cold water to stop the cooking process. Set it aside to cool.
2. Mix the Veggies and Chicken:
In a large mixing bowl, combine your cooked and cooled chicken, black beans, corn, chopped red onion, jalapeño slices (if using), and cilantro. Stir well to combine all the ingredients.
3. Prepare the Dressing:
In a separate smaller bowl, whisk together the enchilada sauce, sour cream or Greek yogurt, freshly squeezed lime juice, chili powder, cumin, salt, and pepper until it’s nicely blended.
4. Combine the Ingredients:
Add the cooled pasta to the bowl with the chicken and veggies. Pour the dressing you just made over the pasta mixture. Gently toss everything together until the pasta and ingredients are evenly coated in the dressing.
5. Add the Cheese:
Sprinkle in the shredded cheese, mixing it through the salad for an even distribution of that tasty cheesy goodness.
6. Taste and Adjust:
Give your salad a taste and adjust the seasoning with more salt, pepper, or lime juice if desired. This is your chance to make it just the way you like it!
7. Chill and Serve:
Cover the salad and let it chill in the refrigerator for at least 30 minutes. This allows all those flavors to meld together perfectly.
8. Garnish and Enjoy:
When you’re ready to serve, give the salad a final stir. Place it on a plate and garnish with extra cilantro and lime wedges on the side for some fresh zest.
This Zesty Chicken Enchilada Pasta Salad is a fiesta for your taste buds, perfect as a light main dish or a vibrant side! Enjoy every delicious bite!
FAQ for Zesty Chicken Enchilada Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini pasta is great for this recipe, you can substitute it with other shapes like fusilli, penne, or even bowtie pasta. Just make sure to cook it al dente for the best texture.
Is There a Way to Make This Salad Vegetarian?
Yes! Simply omit the chicken and replace it with additional black beans or chickpeas for protein. You might also add some diced bell peppers or avocado for extra flavor and texture.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, as the dressing may thicken and settle a bit.
Can I Make This Salad Ahead of Time?
Definitely! This salad is perfect for meal prep. You can prepare it a day in advance and let it chill in the fridge to allow the flavors to meld together even more!
