This Easy Zesty Chicken Enchilada Pasta Salad is a fun twist on a classic! It combines tender chicken, colorful veggies, pasta, and a tangy dressing that packs a flavor punch!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for its spiral shape, perfect for holding onto the dressing and flavors. If you don’t have rotini, any pasta shape like fusilli, penne, or even macaroni will work well!
Cooked Chicken: Rotisserie chicken is my go-to for this dish. It’s pre-cooked and saves time! You can also use leftover grilled chicken or even canned chicken in a pinch.
Black Beans: Canned black beans add protein and fiber. If you can’t find them, pinto beans or kidney beans could make a great alternative. They all provide nice texture!
Corn: I like using canned corn for convenience, but grilled corn adds a lovely smoky flavor. Frozen corn works too; just make sure to thaw it first before adding to the salad.
Jalapeños: Fresh jalapeños give a nice kick! If you want less heat, try using bell peppers instead or even avocado for creaminess.
Cilantro: Fresh cilantro brings brightness. If you’re not a fan, parsley makes a good substitute, or you can simply omit it.
How Do You Make the Dressing Smooth and Flavorful?
The dressing is key to making this pasta salad pop with flavor! Here’s how to get it just right:
- Start by mixing mayonnaise and sour cream (or yogurt) together in a bowl for creaminess.
- Add salsa or enchilada sauce for a zesty twist. Adjust the amount based on your heat preference.
- Stir in freshly squeezed lime juice for brightness, along with chili powder, cumin, and garlic powder.
- Season with salt and pepper. Taste it and feel free to tweak the spices—more lime can really elevate the flavors!
- Make sure all ingredients are well combined for a smooth, creamy consistency.
Let it chill in the fridge to enhance the flavors even more before tossing it with your pasta salad!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients
Main Ingredients:
- 8 ounces rotini pasta (about 2 ½ cups uncooked)
- 2 cups cooked chicken breast, diced or shredded
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1/2 cup red onion, finely diced
- 1-2 fresh jalapeño peppers, sliced (remove seeds for less heat)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for garnish
For the Zesty Enchilada Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1/4 cup salsa or enchilada sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How Much Time Will You Need?
This zesty pasta salad takes about 15 minutes to prepare and an additional 30 minutes to chill. Altogether, you’re looking at about 45 minutes from start to salad perfection!
Step-by-Step Instructions
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and rinse it under cold water to cool it down. Set aside while you prepare the other ingredients.
2. Combine the Ingredients:
In a large mixing bowl, combine the cooled pasta, diced or shredded chicken, rinsed black beans, drained corn, finely diced red onion, sliced jalapeños, and chopped cilantro. Gently mix everything together so that the ingredients are evenly distributed.
3. Make the Zesty Enchilada Dressing:
In a separate smaller bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), salsa (or enchilada sauce), lime juice, chili powder, ground cumin, garlic powder, and a pinch of salt and black pepper. Keep whisking until the dressing is creamy and smooth.
4. Mix Everything Together:
Pour the zesty enchilada dressing over the pasta mixture. Carefully toss the salad to ensure all the pasta and ingredients are coated with the dressing.
5. Adjust and Chill:
Taste your salad and adjust the seasoning if necessary—add more lime juice or spices for extra flavor if desired. Cover the salad and place it in the refrigerator for at least 30 minutes so all the wonderful flavors can meld.
6. Serve and Enjoy:
After chilling, stir the salad again before serving. Garnish with fresh cilantro and lime wedges on the side. Enjoy your delicious Easy Zesty Chicken Enchilada Pasta Salad as a satisfying lunch or refreshing side dish!
Bon appétit!
FAQ
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute regular rotini with gluten-free pasta made from rice, quinoa, or other alternatives. Just make sure to follow the cooking instructions on the package to achieve the right texture.
How Can I Make This Salad Spicier?
If you love heat, consider adding more sliced jalapeños or using a spicier salsa or enchilada sauce. You could also mix in some chopped chipotle peppers in adobo sauce for an extra kick!
Can I Make This Salad Vegan?
Yes! To make this salad vegan, replace the chicken with chickpeas or marinated tofu, use vegan mayonnaise, and skip the sour cream or choose a plant-based alternative. The flavor will still be delicious!
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, but the pasta might absorb some dressing, so you might want to add a splash of lime juice or extra dressing when you serve the leftovers.
