This Easy Zesty Chicken Enchilada Pasta Salad is a fun mix of pasta, chicken, and colorful veggies tossed in a zesty dressing. It’s tasty and so simple to whip up!
The best part? It’s perfect for any occasion! I love taking it to potlucks. Just make sure to bring extra forks—everyone will want a second helping! 😄
Key Ingredients & Substitutions
Rotini Pasta: This spiral-shaped pasta holds onto the dressing well. You can swap it for other types like penne or fusilli. For gluten-free options, try brown rice pasta or chickpea pasta.
Chicken: I like using cooked rotisserie chicken since it’s quick. You can also use leftover grilled chicken or turkey. For a vegetarian alternative, swap it out for grilled veggies or chickpeas!
Black Beans: Canned black beans are convenient and add protein. If you want another option, kidney beans or pinto beans work too. Just make sure to rinse them to remove extra sodium.
Cilantro: This adds fresh flavor, but if you’re not a fan, you can leave it out or use parsley instead. Fresh herbs really lift the dish, so try to include some kind of green!
How Do You Ensure the Pasta Is Perfectly Cooked?
Cooking pasta can be tricky! To get it just right, follow these steps:
- Bring a large pot of salted water to a rolling boil before adding your pasta. The added salt flavors the pasta.
- Check the cooking time on the package and set a timer for 1-2 minutes less than suggested. This helps avoid overcooking.
- Taste a piece a minute or two before the timer goes off. It should be “al dente,” meaning it has a slight bite but is mostly cooked through.
- Once done, drain the pasta, then rinse it under cold water to cool it quickly and stop the cooking process. This prevents mushy pasta!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Filling:
- 12 oz rotini pasta (about 3 cups cooked)
- 2 cups cooked chicken breast, diced or shredded
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained (or fresh/frozen)
- 1/2 cup red onion, finely chopped
- 1-2 jalapeño peppers, sliced thinly (adjust for heat preference)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced (plus extra wedges for serving)
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup salsa or enchilada sauce (mild or zesty based on preference)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
How Much Time Will You Need?
This easy pasta salad recipe will take about 20 minutes to prepare. You’ll spend around 10 minutes cooking and cooling the pasta, then another 10 minutes mixing everything together. Don’t forget to refrigerate it for at least 1 hour to let the flavors mingle—so maybe plan for a total of about 1 hour and 20 minutes!
Step-by-Step Instructions:
1. Cook 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 (cooked but still firm). Once done, drain the pasta and rinse it with cold water to stop the cooking process. This is important to keep the pasta from getting mushy!
2. Combine the Ingredients:
In a large mixing bowl, add the cooled rotini pasta, diced or shredded chicken, black beans, corn, chopped red onion, jalapeño slices, and chopped cilantro. Give it a gentle toss to combine all those fresh ingredients.
3. Make the Dressing:
In another bowl, mix together the mayonnaise, sour cream, salsa (or enchilada sauce), chili powder, cumin, garlic powder, salt, and black pepper. Whisk until everything is smooth and well combined.
4. Toss Together:
Pour the dressing over the pasta and chicken mixture. Gently toss everything together until all the ingredients are evenly coated with that delicious dressing.
5. Add Lime Juice:
Squeeze the juice of one lime over the salad and give it another gentle mix to add a refreshing flavor. This little touch makes a big difference!
6. Chill Out:
Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 1 hour. This resting time lets the flavors blend beautifully!
7. Serve and Enjoy:
When you’re ready to eat, take the salad out, give it a light stir, and garnish with extra cilantro and lime wedges if you like. It can be served chilled or at room temperature, making it versatile for any occasion!
Enjoy this vibrant, zesty chicken enchilada pasta salad as a refreshing side or a satisfying main dish!
FAQ About Easy Zesty Chicken Enchilada Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini holds the dressing well, feel free to substitute it with other pasta shapes like penne, fusilli, or farfalle. For a gluten-free option, consider using brown rice pasta or chickpea pasta.
How Can I Make This Salad Vegetarian?
If you want to make it vegetarian, simply omit the cooked chicken and add additional protein like chickpeas or black olives. You can also include more veggies, like bell peppers or zucchini, for extra flavor and texture!
Can I Use Store-Bought Dressing Instead?
Yes! Feel free to use a store-bought ranch, southwestern, or zesty dressing if you’re short on time. Just be sure to adjust flavors based on your preference and read the ingredients to match the zesty profile!
How Long Can I Store Leftovers?
The salad can be stored in an airtight container in the fridge for up to 3 days. If you’re unsure about keeping the freshness, it’s best to combine the dressing with the salad just before serving to maintain texture!
