This Zesty Chicken Enchilada Pasta Salad is a fun mix of chicken, pasta, and vibrant veggies, all tossed together with a tasty enchilada sauce. It’s perfect for a picnic or a quick weeknight dinner!
I love how colorful this salad looks, and it tastes amazing too! Plus, it’s super easy to make. Just mix everything together and enjoy—you can even use leftover chicken!
Key Ingredients & Substitutions
Rotini Pasta: This pasta shape holds onto the dressing and flavors well. If you don’t have rotini, elbow macaroni or penne work too. Just stick to similar shapes that can carry the creamy aspect of the dish.
Cooked Chicken: I recommend grilled or baked chicken for added flavor. You can use canned chicken for convenience or even swap in shredded rotisserie chicken if you’re in a hurry.
Black Beans: They add protein and a creamy texture. If you prefer a lighter option, chickpeas can be a tasty substitute. Make sure to rinse them well to cut down on sodium.
Corn: Both canned and frozen corn work well. I find frozen corn retains its crunch better after cooking. If you want a different flavor, try adding some diced bell peppers or even fresh corn if it’s in season.
Cherry Tomatoes: They bring sweetness. If you don’t have them, any small tomato varieties will do, or you can dice larger tomatoes. Just ensure they are ripe and juicy!
Cheese: I like cheddar or a Mexican blend for this recipe. If you want to cut down on dairy, try using a dairy-free cheese or leave it out entirely for a lighter version.
How Can I Cook the Pasta Perfectly?
Cooking the pasta to the right tenderness is key for a great pasta salad. Follow these steps for the best results. It should be al dente, which means it’s firm to the bite.
- Boil a large pot of salted water. The salt enhances the flavor of the pasta.
- Add the rotini pasta and cook as per the package instructions, usually around 8-10 minutes.
- Taste a piece a minute or two before the time is up to check for doneness.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This helps keep the pasta from sticking together.
Following these steps will ensure your pasta is perfectly cooked, making your salad a hit!
How to Make Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups rotini pasta
- 1 tablespoon olive oil
- 2 cups cooked chicken, diced (grilled or baked)
- 1 can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 jalapeño, sliced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado, diced
- Juice of 2 limes
- 1 packet taco seasoning mix
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10 minutes of cooking time. For the best flavor, allow the salad to chill in the fridge for at least 30 minutes before serving. Total time is around 55 minutes, including chilling time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it is al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down. This helps prevent it from getting mushy in the salad.
2. Mix the Salad Ingredients:
In a large mixing bowl, add the cooled pasta, olive oil, diced chicken, black beans, corn, cherry tomatoes, red onion, jalapeño (if using), cilantro, and shredded cheese. Give it all a good stir to combine everything well.
3. Season the Salad:
Now it’s time to add some flavor! Sprinkle the taco seasoning over the pasta mixture and squeeze the juice of the two limes over the top. Gently toss all the ingredients together until everything is mixed nicely.
4. Add the Avocado:
Carefully fold in the diced avocado to the salad, being gentle so you don’t end up mashing it. The avocado adds a creamy texture that is lovely!
5. Final Touches:
Season the salad with salt and pepper to taste. Give it one last light toss to ensure everything is evenly seasoned.
6. Chill and Serve:
For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows all the tasty flavors to meld together. When you’re ready to serve, enjoy your zesty chicken enchilada pasta salad chilled! You can garnish with extra lime wedges and cilantro if you’d like.
Can I Use Different Types of Pasta?
Absolutely! While rotini works great for holding the dressing and ingredients, you can substitute with any pasta shape you like, such as penne, farfalle, or even whole wheat pasta for added nutrition. Just make sure to cook it according to the package instructions!
What Can I Substitute for Chicken?
If you’re looking for a substitution, shredded rotisserie chicken or canned chicken can work well for convenience. For a vegetarian option, try using chickpeas or additional black beans to maintain protein while keeping it plant-based!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen as it sits, but the avocado may brown slightly. To prevent this, you can add the avocado fresh when you’re ready to serve!
Can I Make This Salad Ahead of Time?
Definitely! This pasta salad is perfect for making ahead. You can prepare it a day in advance, just be sure to add the avocado right before serving to keep it fresh and green. Give it a quick stir to refresh the flavors before serving!
