This Easy Zesty Chicken Enchilada Pasta Salad is a fun twist on classic enchiladas! With tender chicken, colorful veggies, and zesty spices, it’s a perfect mix of flavors.
No need to heat the kitchen, just combine everything in a bowl! I love serving this chilled on hot days—it’s refreshing and always a crowd-pleaser. Plus, leftovers (if there are any) taste amazing too!
Key Ingredients & Substitutions
Rotini Pasta: This spiral pasta holds onto the dressing and flavors well. You can substitute it with penne or fusilli if you prefer a different shape.
Chicken: Boneless, skinless chicken breasts are great, but you can use rotisserie chicken for convenience or swap it for tofu for a vegetarian option.
Black Beans: Canned black beans add protein and fiber. If you’re avoiding beans, try chickpeas or quinoa for a different twist.
Corn: Canned corn is easy, but frozen corn works too! Just thaw it before adding to the salad. You can also use roasted corn for a smoky flavor.
Jalapeño Peppers: These add a nice kick. If you prefer milder heat, use bell peppers instead, or omit them altogether.
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken evenly is key to a good dish. Here’s how to ensure your chicken turns out great:
- Cut chicken into uniform bite-sized pieces to ensure even cooking.
- Heat oil in a skillet before adding chicken—this prevents sticking and helps browning.
- Cook over medium-high heat but avoid overcrowding the pan; this keeps the chicken juicy and allows it to sear properly.
- Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
With these tips and ingredient insights, you’re set to make a delicious pasta salad that’s easy to pull together and full of flavor!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini pasta (about 2 cups dry)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn kernels, drained
- 1/2 cup red onion, finely chopped
- 1-2 jalapeño peppers, thinly sliced (remove seeds for less heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup enchilada sauce (red or green)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
How Much Time Do You Need?
This delightful pasta salad takes about 30 minutes of prep time plus at least 1 hour in the fridge to chill and let the flavors mingle. So, set aside a little time to prep, and you’ll have a refreshing dish ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package directions until it’s al dente. Once cooked, drain it in a colander and rinse under cold water to cool it down. Set it aside.
2. Spice Up the Chicken:
In a medium mixing bowl, combine the ground cumin, chili powder, smoked paprika (if using), salt, and pepper. Toss the bite-sized chicken pieces in this spice mixture until they’re well coated.
3. Brown the Chicken:
In a skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove from heat and let it cool for a few minutes.
4. Combine Your Ingredients:
In a large bowl, mix the cooled pasta, cooked chicken, black beans, corn, red onion, jalapeño slices, and fresh cilantro. Give it a good stir to combine everything.
5. Add Zesty Flavors:
Pour in the enchilada sauce and lime juice. Mix thoroughly to ensure all the ingredients are equally coated in that zesty goodness.
6. Adjust Seasoning:
Take a little taste and adjust your seasoning with more salt and pepper if needed. Feel free to add more lime juice for an extra tang!
7. Chill Out:
Cover the bowl and place it in the refrigerator for at least 1 hour. This step is important as it helps the flavors meld together beautifully.
8. Serve and Enjoy:
When you’re ready to serve, garnish with extra cilantro and lime wedges. Enjoy your refreshing, zesty salad that has all the delicious flavors of chicken enchiladas in a pasta salad form!
Happy cooking! 🥗
Frequently Asked Questions (FAQ)
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover grilled or rotisserie chicken works perfectly in this recipe. Just make sure to chop it into bite-sized pieces before mixing it into the salad.
What Can I Substitute for the Enchilada Sauce?
If you don’t have enchilada sauce on hand, you can use salsa or even a combination of tomato sauce and taco seasoning for a different flavor profile. Just adjust the spices to suit your taste!
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 as the ingredients may settle. To maintain freshness, it’s best to store the salad without any garnishes until you’re ready to eat.
Can I Make This Pasta Salad Ahead of Time?
Yes, this salad is great for making ahead! You can prepare it a day in advance and let the flavors meld in the fridge. Just remember to add any fresh garnishes right before serving for the best flavor and presentation!
