This Zesty Chicken Enchilada Pasta Salad is a fun twist on classic flavors. It’s packed with tender chicken, pasta, and a mix of spicy peppers and creamy dressing that really brings it to life!
The best part? It’s perfect for a quick lunch or a tasty side dish. I love how colorful it looks, and you can make it ahead of time, which is a win for busy days! 🌟
Key Ingredients & Substitutions
Rotini pasta: This spiral shape holds sauce well, making each bite flavorful. You can swap it for another pasta type, like penne or fusilli, if you prefer.
Cooked chicken: I love using rotisserie chicken for its taste and convenience. You can use grilled chicken or any leftover chicken you have on hand.
Black beans: They add protein and fiber. If you don’t have black beans, kidney or pinto beans work too. You can also use chickpeas for a different twist.
Corn: Fresh corn is great, but frozen or canned works just as well. Just make sure to drain and rinse canned corn to remove excess sodium.
Bell peppers: Red and green add color and crunch. Feel free to mix in yellow or orange peppers for sweeter notes. You can even use diced jalapeños for a spicy kick.
Enchilada sauce: I like using homemade sauce if I have time, but store-bought works perfectly. If you’re looking for a milder flavor, go for green sauce.
How Can I Perfectly Combine All the Ingredients?
The key to a delicious pasta salad is ensuring all the flavors blend nicely together. Here’s how to do it:
- Cook the rotini and cool it down quickly under cold water, so it doesn’t become mushy.
- In a large bowl, combine your diced chicken, beans, corn, bell peppers, onion, and cilantro. This base will give you color and crunch.
- For the dressing, whisk together enchilada sauce, lime juice, olive oil, cumin, chili powder, salt, and pepper until well blended.
- Once the pasta is cooled, mix it into the bowl with the other ingredients, then pour the dressing over the top. Toss gently but thoroughly to ensure everything is coated.
- Taste and adjust with more salt, lime juice, or spices as needed. Let it chill for at least 30 minutes to meld those flavors. Adding jalapeños just before serving is a great way to maintain their crunch and heat!
How to Make Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz rotini pasta
- 2 cups cooked chicken, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced bell peppers (red and green)
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/2 cup enchilada sauce (red or green)
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
For Garnish:
- Jalapeño slices (optional)
- Lime wedges for serving
How Much Time Will You Need?
This refreshing salad is quick and easy to prepare! It takes about 15 minutes of prep time, plus an additional 30 minutes to chill in the refrigerator, making it perfect for a light meal or side dish.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions. Once cooked, drain the pasta and rinse it under cold water to cool it down. This is important to stop the cooking process and keep your pasta nice and firm.
2. Prepare the Salad Base:
In a large mixing bowl, add the diced cooked chicken, black beans, corn, diced bell peppers, red onion, and chopped cilantro. Mix these ingredients together gently, ensuring an even distribution.
3. Make the Dressing:
In a separate small bowl, whisk together the enchilada sauce, lime juice, olive oil, cumin, chili powder, salt, and pepper. This delicious dressing will bring all the flavors together!
4. Combine Everything:
Add the cooled pasta to the large bowl with the chicken and vegetables. Pour the dressing over the top and toss everything together until everything is well blended and coated. Tasting at this step is crucial—if it needs more seasoning, feel free to adjust to your liking!
5. Chill the Salad:
After mixing, cover the salad and chill it in the refrigerator for at least 30 minutes. This resting time lets all those wonderful flavors meld together beautifully.
6. Serve and Enjoy:
When ready to serve, dish up the salad cold, garnished with lime wedges and, if you’re feeling adventurous, jalapeño slices for a bit of extra heat. Enjoy your zesty creation!
Can I Use Different Types of Pasta?
Absolutely! While rotini works great for this recipe, you can substitute it with any pasta shape you prefer, such as penne, fusilli, or even whole wheat pasta. Just make sure to cook it according to the package instructions and rinse with cold water to cool it down!
What Can I Substitute for Cooked Chicken?
If you don’t have cooked chicken on hand, shredded rotisserie chicken is a fantastic time-saver. Alternatively, you can use canned chicken or even swap it out for black beans or grilled veggies to keep it vegetarian!
How Long Can I Store Leftovers?
Leftover Zesty Chicken Enchilada Pasta Salad can be stored in an airtight container in the fridge for up to 3 days. If you notice any excess liquid from the dressing, just give it a good stir before serving. Note that the flavors might intensify as it sits!
Can I Make This Salad Vegan?
Yes! To make it vegan, replace the chicken with extra black beans or chickpeas, and use a plant-based enchilada sauce. The salad will still be packed with flavor and perfect for everyone to enjoy!
