This Zesty Chicken Enchilada Pasta Salad brings together tasty chicken, colorful veggies, and a punchy dressing that will make your taste buds dance! It’s perfect for a sunny day or a picnic.
I love how this dish is like a fiesta in a bowl! You can easily whip it up ahead of time, leaving more moments for fun—and maybe sneaking a little extra cheese on top! 🎉
Key Ingredients & Substitutions
Rotini Pasta: This pasta shape holds onto flavors beautifully. You can switch it out for fusilli, penne, or even gluten-free pasta if needed.
Cooked Chicken: Rotisserie chicken is a wonderful shortcut! Alternatively, you can use leftover grilled chicken or even canned chicken for convenience.
Black Beans: These add protein and fiber. If you’re looking for a change, pinto beans or kidney beans work well too.
Corn: Fresh corn is delicious, but canned or frozen corn will also do the trick. Just ensure they’re well-drained if you’re using canned!
Jalapeño: For a bit of heat, use fresh jalapeño. If you prefer milder flavor, go for bell peppers or simply omit it.
Cilantro: I love the freshness it brings, but if you’re not a fan, parsley or green onions can be a lovely substitute.
How Can I Make Sure My Dressing is Perfectly Creamy?
To get that creamy dressing just right, make sure to whisk the ingredients thoroughly. Since the dressing combines mayo and sour cream, mix them first before adding the enchilada sauce.
- Start with a bowl large enough to whisk without spilling.
- Gradually add lime juice to enhance the creaminess and flavor.
- Check for seasoning, and don’t hesitate to add more spices or acidity from lime.
Let the dressing sit for a few minutes to allow the flavors to bloom before adding to the salad.
How to Make Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Pasta Salad:
- 3 cups rotini pasta (uncooked)
- 2 cups cooked chicken breast, cut into bite-size pieces
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup red onion, finely chopped
- 1 jalapeño, thinly sliced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese
For the Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup enchilada sauce
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
Time Needed:
This zesty dish takes about 20 minutes to prepare, plus at least 30 minutes of chilling time. So overall, you’ll need about 50 minutes to enjoy this refreshing salad. Perfect for meal prepping or a quick side dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the rotini pasta according to the package directions until it’s al dente. This is just firm enough to have a little bite. Once done, drain the pasta and rinse it under cold water—this stops the cooking process and cools it down. Set the pasta aside.
2. Combine the Base Ingredients:
In a large mixing bowl, combine the cooled pasta, bite-sized pieces of cooked chicken, black beans, corn, finely chopped red onion, optional jalapeño slices, fresh cilantro, and shredded cheddar cheese. Give it a gentle mix to combine all those delicious ingredients.
3. Make the Dressing:
In a separate small bowl, whisk together the mayonnaise, sour cream, enchilada sauce, chili powder, cumin, garlic powder, lime juice, salt, and pepper. Continue mixing until everything is smooth and creamy.
4. Combine Salad and Dressing:
Pour the dressing over the pasta mixture and carefully toss everything together until it’s evenly coated. Don’t be too rough; we want to keep the delicious ingredients intact!
5. Taste and Adjust:
Now is the time to taste your salad. If you think it needs a little more flavor, feel free to add extra salt, pepper, or even a bit more lime juice.
6. Chill Before Serving:
Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully, making every bite even tastier.
7. Garnish and Serve:
When you’re ready to serve, give the salad a good stir. Garnish with extra cilantro and lime wedges for a colorful touch. Enjoy this hearty salad chilled or at room temperature, whatever you prefer!
There you go! Enjoy this flavorful, zesty pasta salad perfect for warm weather gatherings or meal prep!
FAQ for Zesty Chicken Enchilada Pasta Salad
Can I Use Any Type of Pasta?
Absolutely! While rotini works great for holding onto the dressing, you can substitute it with any pasta shape you have on hand, like fusilli, penne, or even gluten-free pasta if necessary.
How Do I Store Leftovers?
To store leftovers, place the salad in an airtight container and refrigerate. It will stay fresh for up to 3 days. Just give it a good stir before serving again, as the dressing may settle.
Can I Make This Salad Ahead of Time?
Yes, this salad is perfect for making ahead! You can prepare it a day in advance; just be sure to keep it refrigerated. The flavors will develop even more overnight, making it even tastier!
What Can I Substitute for Sour Cream?
If you prefer or need a substitute, Greek yogurt works wonderfully in this recipe! It’ll add a similar creaminess with a bit more tang, making it a healthy alternative.
