This zesty chicken enchilada pasta salad is a fun mix of flavors! With tender chicken, yummy pasta, and a kick of enchilada sauce, it’s super tasty and easy to whip up.
I love how colorful and bright it looks on the table! It’s perfect for picnics or a quick dinner. Plus, you can make it in no time and enjoy every bite with a smile. 😄
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for its shape, which holds onto the dressing nicely. You can swap it with fusilli, penne, or rotelle if you prefer. Gluten-free pasta works great too!
Cooked Chicken: For a quick option, rotisserie chicken is perfect! Leftover grilled chicken also gives fantastic flavor. For a vegetarian version, consider using black beans or chickpeas instead.
Black Beans: These add protein and a nice texture. If you’re not a fan, try kidney beans or pinto beans. You can also omit them entirely to keep it lighter.
Enchilada Sauce: I go for red enchilada sauce, but green can offer a different twist! If you want something milder, use salsa or even ranch dressing as a substitute.
Cilantro: I’m a big fan of cilantro’s fresh flavor, but if you’re not, parsley can be a fine substitute. You could also skip the herbs if you need an allergy-friendly option.
How Do You Make Sure Your Pasta Salad Is Full of Flavor?
For tasty pasta salad, don’t skip salting the cooking water for the pasta—it helps flavor the pasta from the start. Also, rinsing the pasta with cold water not only cools it down but also prevents it from sticking together.
- Cook your rotini until just al dente, then rinse under cold water to stop the cooking process.
- Season the chicken well while cooking; this enhances its taste and ensures flavor in every bite.
- Let the salad chill in the fridge for at least 30 minutes to let all those flavors combine nicely.
- Give it a little toss before serving and taste to adjust the seasoning if needed!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients:
- 3 cups rotini pasta (about 8 oz), cooked and drained
- 2 cups cooked chicken breast, diced or cubed
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1/2 cup red onion, finely diced
- 1-2 jalapeños, sliced (remove seeds for less heat)
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese
- 3/4 cup enchilada sauce (red or green, your choice)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Juice of 1 lime
- Lime wedges, for garnish
Time Needed:
This vibrant pasta salad will take about 15 minutes to prep and another 30 minutes to chill. In total, you’ll spend about 45 minutes to create a delicious and refreshing dish perfect for any occasion!
Instructions:
1. Cook the Pasta:
Begin by cooking the rotini pasta according to the package instructions until it’s al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside for later.
2. Prepare the Chicken:
In a large skillet, heat the olive oil over medium heat. Add in your diced chicken and sprinkle it with ground cumin, chili powder, garlic powder, salt, and pepper. Cook the chicken for about 6-8 minutes, or until it’s cooked through and lightly browned. Once done, remove it from the heat.
3. Mix the Salad:
In a large mixing bowl, combine the cooked pasta, seasoned chicken, black beans, corn, diced red onion, sliced jalapeños, shredded cheddar cheese, and chopped cilantro. This colorful mix is the star of your salad!
4. Add the Dressing:
Pour the enchilada sauce over the mixture. Squeeze the lime juice in and gently toss all the ingredients together until everything is well coated and evenly mixed.
5. Final Touches:
Take a moment to taste your salad. Adjust the seasoning with extra salt, pepper, or lime juice if needed.
6. Chill and Serve:
Cover the bowl and chill the salad in the refrigerator for at least 30 minutes. This lets all the flavors meld beautifully. When you’re ready to serve, you can dish it out cold or at room temperature. Garnish with extra cilantro and lime wedges for that fresh touch!
Enjoy this vibrant, flavorful, and easy chicken enchilada pasta salad that’s perfect for a zesty lunch or BBQ side dish!
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover roasted or grilled chicken works perfectly in this salad. Just make sure to dice it up into bite-sized pieces, and you can skip the cooking step for the chicken.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the chicken and consider adding additional protein like chickpeas or tofu. You can also bulk it up with more vegetables like bell peppers or zucchini for added flavor and texture.
Can I Prepare This Salad in Advance?
Yes, you can! This salad stores well in the fridge. Just prepare it, cover it, and refrigerate for up to 2 days. Be aware that some ingredients, like the cilantro, may lose their freshness after a day, so add a little extra just before serving!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy it again, just give it a stir before serving; you might want to add a splash of lime juice or more enchilada sauce to freshen it up!
