This Zesty Chicken Enchilada Pasta Salad is a fun twist on a classic dish! It’s packed with colorful veggies, tender chicken, and a splash of tangy dressing that brings it all together.
You’ll love how easy it is to whip up! I often make this salad for picnics, and it always disappears quickly. Plus, leftovers taste great the next day—if there are any leftovers! 😂
Key Ingredients & Substitutions
Rotini Pasta: This twisty pasta is great for holding onto the sauce and ingredients. If you don’t have rotini, feel free to use fusilli, penne, or farfalle instead. Gluten-free pasta works too!
Cooked Chicken Breast: Diced rotisserie chicken is my go-to for convenience. If you don’t have cooked chicken, you can poach or bake a chicken breast in advance. To make it vegetarian, try using black beans or chickpeas instead!
Black Beans: They add protein and a heartiness to the salad. If you want a different texture, swap them for kidney beans or pinto beans. For a lighter choice, you could use cooked quinoa.
Corn: Fresh, frozen, or canned corn works perfectly. I love using fresh corn when it’s in season, but frozen is a great time-saver. You can also try replacing it with diced cucumbers for a refreshing twist.
Enchilada Sauce: Both red and green enchilada sauces add zest. If you’re looking for lower sodium options, homemade sauces or salsa can work well too. You can spice it up with hot sauce if you want some extra heat!
How Do You Ensure Your Pasta Salad is Perfectly Flavored?
Balancing flavors in a pasta salad is key, and this recipe nails it! First, make sure to mix your dressing separately before adding it to the salad. This way, you can adjust flavors easily before everything is combined.
- Mix the enchilada sauce and spices, adjusting salt and pepper to taste.
- Before mixing with the pasta, taste the dressing. Add more chili powder or cumin if you like it spicier.
- After tossing everything, allow the salad to chill for at least 30 minutes. This lets the flavors meld together beautifully!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Protein:
- 8 oz rotini pasta
- 2 cups cooked chicken breast, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
Veggies and Herbs:
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced (red or green)
- 1/4 cup fresh cilantro, chopped
Sauces and Spices:
- 1 cup enchilada sauce (red or green)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Garnish:
- Lime wedges, for garnish
How Much Time Will You Need?
This delightful pasta salad takes about 15 minutes for preparation and an extra 30 minutes to chill in the fridge. In total, you’ll need about 45 minutes to bring all the flavors together and let them meld nicely.
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling water in a large pot. Once it’s boiling, add the rotini pasta and cook according to the package instructions. When it’s done, drain the pasta and rinse it under cold water to cool it down. Set the pasta aside while you prepare the other ingredients.
2. Combine the Ingredients:
In a big mixing bowl, add the diced cooked chicken, black beans, corn, red onion, bell pepper, and chopped cilantro. Give it a good stir so everything is evenly mixed together.
3. Add the Pasta:
Now, add the cooled rotini pasta to the bowl. Gently mix everything together, being careful not to break the pasta or veggies.
4. Prepare the Sauce:
In a smaller bowl, whisk together the enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. This will create a flavorful dressing for your salad.
5. Mix It All Together:
Pour the sauce over the pasta and chicken mixture. Toss everything gently to ensure that all the ingredients are coated evenly with the sauce. Taste and adjust the seasoning if you think it needs a little more flavor.
6. Chill and Serve:
Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator. Let it chill for at least 30 minutes. This helps the flavors come together beautifully! When ready to serve, dish the salad into bowls and offer lime wedges on the side. Enjoy your refreshing Zesty Chicken Enchilada Pasta Salad!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While rotini is great for holding onto the sauce, you can substitute it with any pasta you prefer, such as penne, fusilli, or even gluten-free options. Just be sure to adjust the cooking time according to the pasta type you choose!
What If I Don’t Have Enchilada Sauce?
No problemo! If you don’t have enchilada sauce, you can use salsa or a combination of diced tomatoes with spices like chili powder and cumin. Just mix them to taste, and it will add a nice kick to your salad!
Can I Prep This Salad in Advance?
Yes, you can! This pasta salad can be made a day ahead, which actually enhances the flavors. Just keep it in an airtight container in the fridge. If you plan to make it more than a few hours in advance, add the lime juice just before serving to keep everything fresh.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors might intensify as it sits, so give it a good stir before serving! If it looks a bit dry, adding a splash of lime juice or a drizzle of additional enchilada sauce can freshen it up.
