This Easy Zesty Chicken Enchilada Pasta Salad is a colorful mix of pasta, chicken, beans, and tasty spices. It’s perfect for a quick meal or as a side dish at summer cookouts!
You’ll love how simple it is to whip up. Just mix everything together, and you’ve got a dish that’s sure to impress! Plus, it’s a great way to sneak in some veggies—what a win! 😄
Key Ingredients & Substitutions
Rotini Pasta: Rotini is great for holding onto sauces and dressings. You can use penne, fusilli, or any pasta you love. Gluten-free pasta is a fantastic option if you need it to be gluten-free!
Chicken: I like using rotisserie chicken for quick prep, but leftover grilled chicken or even canned chicken works well. If you’re vegetarian, try using chickpeas or tempeh.
Black Beans: These add protein and texture. If you don’t have black beans, feel free to substitute kidney beans or pinto beans. They both work great!
Cheese: Cheddar cheese gives a nice flavor, but feel free to use pepper jack for some extra spice or a dairy-free cheese if you prefer!
Enchilada Sauce: Use red or green sauce based on what you like. You can also use salsa in a pinch, or even skip it for a lighter salad flavor.
How Do I Perfectly Cook Pasta for This Salad?
Getting the pasta just right sets a nice base for your salad. First, make sure to cook it to al dente, meaning it should be firm but not hard. Overcooking makes the pasta mushy, which isn’t great in a salad. Here’s how:
- Bring plenty of salted water to a rolling boil before adding your pasta.
- Follow the package instructions for cooking time, checking a minute or two early for doneness.
- Once done, quickly drain and rinse the pasta under cold water. This stops the cooking and cools it down.
Doing this will keep your pasta in perfect shape for your zesty chicken enchilada pasta salad!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups rotini pasta (uncooked)
- 2 cups cooked chicken breast, cubed or shredded
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1/2 cup red onion, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions (scallions)
- 1/2 cup fresh cilantro, chopped (optional)
For the Dressing:
- 1/4 cup lime juice (about 2 limes)
- 1/3 cup olive oil
- 1/4 cup enchilada sauce (red or green based on preference)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For Garnish:
- Lime wedges
How Much Time Will You Need?
This pasta salad takes about 15 minutes to prepare, plus at least 30 minutes to chill in the fridge. Perfect for letting those zesty flavors come together!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the rotini pasta according to the package instructions until it’s al dente. When it’s done, drain the pasta and rinse it under cold water to cool it down. This will stop the cooking process and prevent mushiness. Set the pasta aside.
2. Prepare the Dressing:
In a large mixing bowl, whisk together the olive oil, lime juice, enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. This will create a zesty dressing that adds tons of flavor to your salad!
3. Combine the Ingredients:
Add the cooled pasta to the bowl with the dressing. Toss the pasta gently to coat it evenly in the dressing. Then, fold in the cubed chicken, black beans, corn, red onion, cheddar cheese, green onions, and cilantro (if you’re using it). Mix everything gently until well incorporated.
4. Taste and Adjust:
Give your salad a taste. Adjust the seasoning with more salt, pepper, or lime juice if you feel it needs a little extra kick.
5. Chill and Serve:
Cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to blend beautifully. When you’re ready to serve, give the salad a good stir, and garnish it with lime wedges for an extra zesty touch!
Enjoy this vibrant and flavorful chicken enchilada pasta salad chilled or at room temperature! Perfect for busy weeknights or as a side dish at gatherings.
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just chop or shred it and mix it in. It’s a great time-saver!
What If I’m Allergic to Certain Ingredients?
Feel free to customize the salad! Substitute black beans with chickpeas, use quinoa instead of pasta, and swap out the cheese for a dairy-free alternative to suit your dietary needs.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a good stir before enjoying it again, and you can add a splash of lime juice to freshen it up!
Can I Make This Salad Vegan?
Yes! Simply replace the chicken with a plant-based protein like chickpeas or tofu, omit the cheese or use a dairy-free option, and ensure that your enchilada sauce is vegan-friendly. This will still be a tasty and satisfying salad!
