This Easy Zesty Chicken Enchilada Pasta Salad is a fun twist on classic enchiladas! It mixes tender pasta with juicy chicken, zesty dressing, and colorful veggies for a vibrant dish.
Making this salad is a breeze! Just cook the pasta, toss in all the ingredients, and lunch is ready. It’s like a fiesta in a bowl—perfect for sunny days! 🌞
Key Ingredients & Substitutions
Rotini Pasta: This shape holds onto the dressing well! If you prefer, you can use penne or even gluten-free pasta. Just make sure to cook according to package recommendations.
Cooked Chicken: Use any cooked chicken you have on hand. Rotisserie chicken is super convenient and adds great flavor. If you’re vegetarian, try using chickpeas or tofu instead!
Black Beans: These add protein and texture. If black beans aren’t available, pinto beans or cannellini beans work just as well.
Cheddar Cheese: I love sharp cheddar for its bold flavor, but feel free to swap it for Monterey Jack or even a vegan cheese if you’re looking for a dairy-free option.
Jalapeño Pepper: Adjust the heat by using fewer slices or opting for milder peppers like bell peppers if you’re sensitive to spice.
What’s the Best Way to Prepare the Dressing?
The dressing is key in bringing all the flavors together! It’s best to do this in a separate bowl. Whisking the olive oil with lime juice and spices creates a delicious balance. Here’s how:
- In a small bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Whisk until everything is mixed well. This helps the flavors meld before you add it to the salad.
It’s simple and makes a big difference in taste. Remember to taste and adjust if necessary! You can add more lime juice for brightness or extra spice if you like a kick.
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
- 12 oz rotini pasta (about 3 cups dry)
- 2 cups cooked chicken breast, diced or cubed
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1/4 cup diced red onion
- 1 jalapeño pepper, thinly sliced (adjust to taste)
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
- Juice of 1 to 2 limes (about 3 tbsp)
- 1/4 cup + 2 tbsp olive oil, divided
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and black pepper, to taste
How Much Time Will You Need?
This pasta salad takes about 20 minutes to prepare, plus an additional 30 minutes for chilling. You’ll have a fresh and zesty dish ready in no time—great for meal prep or a last-minute gathering!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling some salted water in a big pot. Once it’s bubbling, add the rotini pasta. Cook according to package directions until al dente. You’ll want it to be firm but not hard. Once done, drain the pasta and rinse it with cold water to cool it off. Set it aside for later.
2. Make the Zesty Dressing:
In a small bowl, combine 1/4 cup of olive oil, lime juice (about 3 tablespoons), chili powder, ground cumin, garlic powder, and a pinch of salt and pepper. Whisk everything together until it’s nicely mixed—that’ll give you a deliciously zesty dressing!
3. Cook the Chicken:
In a large skillet, heat up the remaining 2 tablespoons of olive oil over medium heat. Add the diced chicken to the skillet, lightly seasoning it with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Take it off the heat and let it cool a bit.
4. Combine All Ingredients:
In a large mixing bowl, combine the cooled pasta, chicken, black beans, corn, diced red onion, jalapeño, and shredded cheddar cheese. You can mix them gently using a spatula or spoon. This is where all the flavors come together!
5. Add the Dressing:
Pour the zesty dressing over the pasta mixture and give everything a gentle toss. Make sure all the ingredients get coated with that yummy dressing!
6. Freshen it Up:
Now, stir in the chopped fresh cilantro for a burst of color and freshness. Give it a quick taste and adjust the seasoning, if needed, with more salt, pepper, or lime juice.
7. Chill and Serve:
Cover the pasta salad and pop it in the refrigerator for at least 30 minutes. This will let all those wonderful flavors meld together. When you’re ready to serve, you can garnish it with lime wedges and extra cilantro if you like.
Enjoy this flavorful, colorful pasta salad that’s perfect for sunny days, lunches, or BBQ gatherings! 🌮🍜
FAQ for Easy Zesty Chicken Enchilada Pasta Salad
Can I Use Gluten-Free Pasta?
Absolutely! Feel free to substitute the rotini with your favorite gluten-free pasta. Just make sure to adjust the cooking time as needed, as gluten-free pasta can have different cooking times.
What Can I Substitute for the Chicken?
If you’re looking for a vegetarian option, chickpeas, black beans, or even grilled veggies can make great substitutes. If you want to keep it meaty but switch up the flavor, shredded beef or pork would also work well!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again, as the ingredients may settle. If it appears dry, drizzle a bit of olive oil or more lime juice to freshen it up.
Can I Make This Salad Ahead of Time?
Yes! This pasta salad can be made a day in advance. Simply prepare it as directed, then cover and refrigerate. This allows the flavors to meld even more, making it extra delicious when you’re ready to serve!
