This Zesty Chicken Enchilada Pasta Salad is a fun twist on a classic dish! It’s filled with tasty chicken, colorful veggies, and a spicy dressing that brings all the flavors together.
It’s perfect for a dinner or a potluck. Plus, it comes together quickly, so you can spend less time cooking and more time enjoying with friends. Yum!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini as its shape holds onto the dressing and other ingredients well. If you need a gluten-free option, consider using gluten-free pasta like brown rice or chickpea pasta.
Chicken: For convenience, rotisserie chicken works great! It cuts down cooking time and adds flavor. If you’re vegetarian, try using grilled tempeh or chickpeas instead.
Black Beans: They add protein and fiber. If you want a different flavor or texture, white beans or kidney beans can work just as well.
Enchilada Sauce: I prefer red enchilada sauce for its rich flavor. If you’re looking for a milder taste, opt for green enchilada sauce. You can make your own if you have the time!
How Can I Make Sure My Chicken is Perfectly Cooked?
Cooking chicken properly is crucial for taste and texture. Here’s my easy method to ensure your chicken is cooked perfectly:
- Use medium heat to avoid overcooking the outside while ensuring the inside cooks through.
- Cut the chicken into small, even pieces. This helps them cook evenly.
- Cook for about 5-7 minutes, turning them halfway through until there’s no pink inside. If you’re unsure, a meat thermometer should read 165°F (75°C).
Let the chicken rest for a few minutes before adding it to other ingredients. This keeps it juicy!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz rotini pasta (about 2 cups)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1/2 cup red onion, finely chopped
- 1 jalapeño, thinly sliced (seeds optional for less heat)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for serving
For the Enchilada Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup enchilada sauce (red)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes of prep time and a bit of chilling time in the refrigerator—about 30 minutes. So in total, you’re looking at roughly 45 minutes from start to finish, including cooking, mixing, and chilling. Perfect for a quick meal or potluck dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente. Drain the pasta and rinse it under cold water. This will stop the cooking process and keep the pasta from getting mushy. Set it aside to cool.
2. Prepare the Chicken:
While the pasta is cooking, heat a skillet over medium heat. Add the bite-sized pieces of chicken and cook for about 5-7 minutes, or until they are golden brown and cooked all the way through. Make sure to season the chicken with salt, pepper, and a pinch of chili powder for an extra kick. Once cooked, remove from heat and let it cool slightly.
3. Combine the Ingredients:
In a large mixing bowl, combine the cooled pasta, the cooked chicken, black beans, corn, red onion, sliced jalapeño, and chopped cilantro. Mix everything together so that it’s evenly distributed.
4. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream, red enchilada sauce, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Make sure everything is well combined to create a smooth dressing.
5. Dress the Salad:
Pour the dressing over the pasta mixture and gently toss everything together until the pasta and other ingredients are evenly coated in the creamy dressing.
6. Chill the Salad:
Cover the salad and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld together beautifully.
7. Serve with a Zesty Twist:
When you’re ready to serve, give the salad a quick toss, and garnish it with lime wedges. Squeeze some fresh lime juice over the top for an extra zesty flavor that everyone will love!
Enjoy this flavorful and zesty chicken enchilada pasta salad as a main dish or a side at your next gathering!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Pasta?
Absolutely! While rotini is my favorite due to its shape and texture, you can use any pasta you have on hand. Farfalle, penne, or even gluten-free pasta work great!
How Can I Make This Dish Vegetarian?
To make this pasta salad vegetarian, simply omit the chicken and replace it with a can of chickpeas or extra black beans for protein. You can also add more veggies like bell peppers or zucchini for added texture and flavor.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy, give it a quick stir; if it seems dry, you can add a splash of lime juice or a little extra dressing to refresh it.
Can I Prepare This Salad Ahead of Time?
Yes! You can make this salad up to a day in advance. Just keep it covered in the refrigerator, and it will taste even better as the flavors meld together. Just remember to toss it again with some lime juice before serving!
