This Zesty Chicken Enchilada Pasta Salad is a fun twist on a classic. It’s packed with flavorful chicken, colorful veggies, and a spicy dressing that brings everything to life!
I love how it’s perfect for potlucks or just a simple dinner. Toss it together in no time, and you’ll have a tasty meal that feels special. You might even make it your new favorite! 😄
Key Ingredients & Substitutions
Rotini Pasta: I use rotini because its twists hold onto the sauce well. If you prefer, you can swap it out for penne or fusilli. Gluten-free pasta is also an option if you need to avoid gluten.
Cooked Chicken: Diced chicken breast is great for this dish. If you’re short on time, rotisserie chicken works perfectly. You can even use leftover chicken or shredded turkey if you have it. For a vegetarian option, try using cooked quinoa or chickpeas instead!
Black Beans: These add protein and fiber. If you don’t have black beans, pinto beans or kidney beans can work too. You can also use canned chickpeas for a twist.
Enchilada Sauce: I like using homemade enchilada sauce for freshness, but store-bought is totally fine. Red or green works well here, so use what you have on hand. If you want to make it milder, consider using tomato sauce mixed with spices.
Fresh Cilantro: This adds a burst of flavor, but if you’re not a fan, parsley is a good substitute. Alternatively, try some green onions for a different taste.
How Can I Make Sure My Pasta Salad is Perfectly Mixed?
The key to a well-mixed pasta salad is in properly layering and combining the ingredients. Here’s how to do it:
- Cook your pasta al dente, then rinse under cold water to stop cooking.
- In a large bowl, combine the chicken, beans, corn, onion, tomatoes, jalapeño, and cilantro first. This ensures the flavors blend from the start.
- Gently fold in the cooled pasta without breaking it. Aim for a gentle hand here to keep the shapes intact.
- Mix the dressing separately before adding it to the salad. This helps distribute flavors evenly.
- Chill the salad for at least 30 minutes in the fridge to let those flavors come together!
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 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 jalapeño, diced (optional for spice)
- 1/4 cup fresh cilantro, chopped
For The Dressing:
- 1 cup enchilada sauce (red or green)
- 1/2 cup sour cream or Greek yogurt
- Juice of 2 limes
- Salt and pepper to taste
- Lime wedges for garnish
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and 30 minutes to chill. That’s just 45 minutes total for a delicious and refreshing meal that’s perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package directions. Once it’s done, drain the pasta and rinse it under cold water. This will help stop the cooking process and keep it from getting mushy. After rinsing, set it aside to cool down.
2. Prepare the Salad Ingredients:
In a large mixing bowl, combine the diced cooked chicken, black beans, corn, finely chopped red onion, halved cherry tomatoes, and diced jalapeño if you’re feeling a bit spicy! Also add the fresh chopped cilantro for a nice burst of flavor.
3. Mix in the Cooked Pasta:
Now, add the cooled rotini pasta to your bowl with all the other tasty ingredients. This is where it all comes together!
4. Make the Dressing:
In a separate bowl, mix together the enchilada sauce, sour cream (or Greek yogurt), and fresh lime juice. Be sure to season it with a little salt and pepper to make it extra tasty.
5. Combine Everything:
Pour the dressing over the pasta salad ingredients and toss gently until everything is well coated. Don’t be afraid to get your hands in there or use a large spoon to make sure every bite is full of flavor!
6. Chill and Serve:
Cover the pasta salad and chill it in the refrigerator for at least 30 minutes. This allows all the flavors to meld nicely together. Just before serving, give it a good stir and garnish with lime wedges and more chopped cilantro if you’d like.
Now you’re all set to enjoy your zesty and flavorful Chicken Enchilada Pasta Salad! Perfect as a side dish or a delightful main course!
Can I Use Different Types of Pasta?
Absolutely! You can swap rotini for any pasta shape you prefer, such as penne, fusilli, or even whole wheat pasta. Just make sure to adjust the cooking time according to the package instructions for the pasta you choose.
Can I Make This Recipe Vegan?
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors may deepen, and it’s just as delicious the next day! To refresh the salad, you might want to add a splash of extra lime juice or a dollop of sour cream before serving.
Can I Use Shredded Chicken Instead of Diced?
Yes, shredded chicken works great in this salad! If you have leftover rotisserie chicken, it can add even more flavor. Just make sure to measure out about 1 pound, so you have the right amount for the recipe.
