This Zesty Chicken Enchilada Pasta Salad is a colorful mix of pasta, tender chicken, and fresh veggies, all tossed in a tasty, zesty dressing. The flavors really pop!
Every bite feels like a fiesta! I love serving this salad at get-togethers. It’s super easy to make ahead, letting you enjoy the party instead of spending time in the kitchen!
Key Ingredients & Substitutions
Rotini Pasta: This pasta’s spirals hold onto the sauce and ingredients well. Penne or fusilli can also work nicely if you prefer different shapes or if you don’t have rotini on hand.
Cooked Chicken Breast: I like using rotisserie chicken for ease, but any leftover cooked chicken works great too! If you’re vegetarian, you could substitute with black beans or chickpeas for extra protein.
Black Beans: These add fiber and protein. If you don’t have black beans, kidney beans or pinto beans will be great substitutes. Canned beans save time, but dried beans can be used if you soak and cook them beforehand.
Jalapeño: This adds a kick to the salad. If you prefer less heat, consider using a milder pepper like a green bell pepper or omitting it altogether. For a spicier touch, add more or use a hotter pepper like serrano.
How Can I Ensure My Pasta is Perfectly Cooked?
Cooking the pasta to the right texture is crucial for this salad. You want it to be al dente, which means it’s cooked but still has a bit of firmness. Here’s how to do it:
- Bring a large pot of salted water to a boil.
- Add the rotini and stir occasionally. Check the package instructions for the cooking time, usually around 8-10 minutes.
- Start checking a minute or two before the suggested time by tasting a piece.
- Once it reaches the al dente stage, drain and rinse it under cold water to stop the cooking process.
Rinsing is a simple trick to keep the pasta salad from becoming soggy! It cools the pasta and removes some excess starch.
How to Make Zesty Chicken Enchilada Pasta Salad?
Ingredients You’ll Need:
For the Salad:
- 8 oz rotini pasta
- 1 lb cooked chicken breast, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn (frozen or canned)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 jalapeño, diced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- Juice of 2 limes
- 3/4 cup enchilada sauce (mild or spicy based on preference)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Lime wedges for garnish
How Much Time Will You Need?
This zesty chicken enchilada pasta salad takes about 15 minutes to prepare and another 30 minutes to chill in the fridge. So, with a total of about 45 minutes, you’ll be ready to enjoy a refreshing and flavorful dish!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente (usually about 8-10 minutes). Once done, drain the pasta and rinse it under cold water to cool it down quickly. Set aside while you prepare the other ingredients.
2. Mixing the Salad Ingredients:
In a large mixing bowl, add the diced cooked chicken, black beans, sweet corn, cherry tomatoes, red onion, jalapeño (if you’re using it), and chopped cilantro. Gently stir everything together until combined. This is the hearty base of your pasta salad!
3. Making the Dressing:
In a separate small bowl, whisk together the juice of 2 limes, enchilada sauce, olive oil, garlic powder, cumin, and a pinch of salt and pepper. This tangy dressing will give your salad its zesty kick!
4. Combining Everything:
Add the cooled rotini pasta to the chicken mixture and pour the dressing over everything. Toss it all together gently until every ingredient is well coated in the dressing. It’s going to look colorful and delicious!
5. Chilling and Serving:
Now, cover the bowl with plastic wrap or transfer the salad to a sealed container. Refrigerate for at least 30 minutes to let the flavors meld together. When you’re ready to serve, dish out the salad chilled and garnish with lime wedges and extra cilantro if you like. Enjoy your tasty creation!
Can I Substitute the Chicken with a Different Protein?
Absolutely! You can use shredded rotisserie chicken, cooked turkey, or even beans like pinto or kidney for a vegetarian option. Just ensure the protein is cooked and diced or shredded before adding it to the salad!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day! Just give it a good stir before serving again.
Can I Make This Salad Ahead of Time?
Yes, you can! It’s a great make-ahead dish. Just prepare up to a day in advance, allowing it to chill in the fridge. This will help the flavors meld beautifully. Just be sure to add any fresh ingredients, like chopped cilantro, right before serving for the best texture and flavor!
What If I Don’t Have Enchilada Sauce?
No problem! You can substitute it with salsa or a mix of tomato sauce and a pinch of chili powder or cumin to get a similar flavor profile. Just adjust the seasoning to your preference to ensure it’s zesty and delicious!
