This zesty chicken enchilada pasta salad is a fun twist on traditional flavors! With tender chicken, colorful veggies, and a tangy dressing, it’s both filling and refreshing.
Who knew salad could be so exciting? It’s like a fiesta in a bowl! I love making this for potlucks—plus, leftovers make an easy lunch the next day. Yum!
Key Ingredients & Substitutions
Rotini Pasta: This spiral-shaped pasta holds onto the sauce nicely. If you don’t have rotini, you can use fusilli, penne, or even gluten-free pasta for a lighter option!
Chicken: I usually opt for cooked chicken breast, but you can use leftover chicken, rotisserie chicken, or even shredded turkey if you have it on hand.
Black Beans: Packed with protein, these add a great texture. If you’re in a pinch, you can swap them with pinto beans or even chickpeas.
Corn: You can use canned or frozen corn; either works well here. For a twist, add some roasted corn for a smoky flavor.
Bell Peppers: I love the crunch and color they add! Feel free to mix it up with yellow or orange peppers or use sweet mini peppers if you have them.
Jalapeño: This is optional for spice. If you want less heat, you can remove the seeds, or use a milder pepper like a bell pepper instead.
How Do I Properly Cook and Chill Pasta for Salad?
Cooking pasta correctly is key for a pasta salad! Here’s how you do it:
- Fill a large pot with water and bring it to a boil. Add salt before the pasta for flavor.
- Cook the rotini until al dente, checking the package for timing. It should be firm but not hard.
- Once done, drain the pasta and rinse it under cold water. This stops the cooking and cools it down, making it perfect for salad.
- Let it cool completely before adding it to the salad for the best texture!
Chilling the salad lets the flavors mix nicely. Try to let it sit in the refrigerator for at least 30 minutes before serving for a refreshing meal.
How to Make Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Chicken:
- 8 oz rotini pasta
- 1 lb chicken breast, cooked and diced
Vegetables and Beans:
- 1 can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup diced bell peppers (red and green)
- 1/2 cup red onion, diced
- 1 jalapeño, sliced (optional, for added spice)
Dressings and Garnishes:
- 1/2 cup enchilada sauce (red or green)
- 1/4 cup ranch dressing
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Salt and pepper to taste
- Lime wedges for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and cook the pasta, plus an additional 30 minutes to chill in the refrigerator. Total time is approximately 45 minutes. This gives the flavors a chance to meld together deliciously, making your salad even tastier!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente. Once it’s done, drain it well and rinse it under cold water to stop the cooking process. Let it sit aside to cool while you prepare the other ingredients.
2. Combine the Ingredients:
In a large mixing bowl, add the cooked and diced chicken breast, black beans, corn, diced bell peppers, red onion, and jalapeño slices (if using for some heat). Give it a good stir to mix everything together.
3. Add the Pasta:
Next, add the cooled rotini pasta to the bowl with the chicken and vegetables. This will be the heart of your pasta salad, so make sure it’s all combined well.
4. Make the Dressing:
In a separate bowl, mix together the enchilada sauce, ranch dressing, lime juice, salt, and pepper. Stir until everything is blended nicely. This zesty dressing will bring all the flavors together!
5. Toss the Salad:
Pour the dressing mixture over the pasta salad and toss everything together gently until each ingredient is coated with the delicious dressing. You want that flavor in every bite!
6. Add Fresh Cilantro:
Now, gently fold in the chopped cilantro, saving a bit for garnish later. The cilantro will add a refreshing touch to your salad.
7. Chill Before Serving:
Cover the pasta salad and place it in the refrigerator for at least 30 minutes. This chilling time lets all the flavors meld together beautifully.
8. Serve & Enjoy:
When ready to serve, dish out the salad into a large bowl, garnishing with extra cilantro and lime wedges. Enjoy your zesty chicken enchilada pasta salad, perfect for any gathering or a sunny day!
Can I Use Leftover Chicken for This Salad?
Absolutely! Using leftover cooked chicken is a great time-saver. Just make sure it’s diced into bite-sized pieces so that it mixes well with the pasta and veggies. If your chicken is unseasoned, you might want to add a little extra salt or spice to the dressing to enhance the flavor.
What If I Don’t Have Enchilada Sauce?
If you don’t have enchilada sauce on hand, you can substitute it with salsa or even taco sauce for a similar flavor. Not a fan of spice? Using a mild salsa or a chipotle sauce can give you that desired taste without the heat. Just keep the proportions the same!
How to Store Leftover Pasta Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld together, making it even tastier! Just give it a good stir before serving, as some dressing may settle.
Can I Make This Salad Vegetarian?
Absolutely! You can easily make this salad vegetarian by omitting the chicken. You might want to add an extra can of black beans or some diced avocado for added creaminess and protein. Also, consider adding some chopped cucumbers for an extra crunch!
