This Easy Zesty Chicken Enchilada Pasta Salad is a fun twist on traditional pasta dishes. It’s packed with chicken, colorful veggies, and spicy enchilada sauce, making it a tasty treat!
You’ll love how quick it is to whip up! I like to make extra to enjoy for lunch the next day—because leftovers can taste even better, right? 🍽️
Key Ingredients & Substitutions
Rotini Pasta: This twisty pasta holds the tasty sauce well. If rotini isn’t available, try penne or fusilli as they work great too!
Chicken: Boneless, skinless chicken breasts are ideal for this salad. For a quicker version, use canned or shredded rotisserie chicken.
Spices: Chili powder, cumin, and smoked paprika add depth. If you want a milder flavor, use less chili powder or opt for a mild taco seasoning.
Black Beans: These add protein and texture. If you’re not a fan, you can substitute kidney beans or even chickpeas for something different.
Jalapeños: They add a nice kick! Reduce or omit them if you prefer less heat. You could also use diced bell peppers for crunch without the spice.
How Do You Perfectly Cook the Chicken for This Salad?
Cooking the chicken properly ensures it’s juicy and flavorful. Here’s a simple approach:
- Season the chicken pieces well with spice and oil. This boosts flavor!
- Use medium-high heat in your skillet. This helps to brown the chicken nicely.
- Cook for about 6-8 minutes, stirring occasionally. When it’s golden and no longer pink in the center, it’s ready. Don’t overcook!
- Let it cool slightly before adding it to the salad, so it stays tender.
By following these easy tips, you’ll ensure every bite of your pasta salad is delicious and satisfying!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini pasta (about 2 1/2 cups uncooked)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1/2 cup red onion, finely chopped
- 1-2 fresh jalapeño peppers, thinly sliced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (plus extra wedges for garnish)
- 1/3 cup enchilada sauce (store-bought or homemade)
- Optional: shredded cheese (cheddar or Mexican blend) for garnish
- Optional: sour cream or Greek yogurt for serving
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll spend most of your time cooking the pasta and chicken, and then just a few minutes to mix everything together. If you chill it for 30 minutes afterward to blend the flavors, that’s ideal, but you can dig in right away if you’re hungry!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until al dente (usually 8-10 minutes). After it’s cooked, drain the pasta in a colander and rinse it under cold water to cool it down. Set it aside for later.
2. Preparing the Chicken:
In a mixing bowl, add the bite-sized chicken pieces. Drizzle in the olive oil, and sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the chicken. Toss everything together until the chicken is well coated with the spices.
3. Cooking the Chicken:
Heat a skillet over medium-high heat. Once hot, add the seasoned chicken to the pan. Cook for about 6-8 minutes, stirring occasionally until the chicken is cooked through and browned. Remove the skillet from heat and let the chicken cool slightly.
4. Mixing It All Together:
In a large mixing bowl, combine the cooled pasta, cooked chicken, drained black beans, corn, red onion, jalapeño slices, and chopped cilantro. Give everything a good stir to combine.
5. Adding Flavors:
Pour the enchilada sauce and fresh lime juice over the pasta mixture. Toss everything together until each component is well coated in sauce. Taste your salad and feel free to add more salt, pepper, or lime juice to suit your preferences.
6. Chilling for Flavor:
Cover the pasta salad with plastic wrap (or a lid) and place it in the refrigerator for at least 30 minutes. This chilling time helps all the ingredients meld together nicely.
7. Serving Time:
When you’re ready to serve, give the salad a good stir again. Garnish with extra cilantro, lime wedges, and if you like, sprinkle on some shredded cheese or add a dollop of sour cream on top. Enjoy your zesty creation!
This flavorful chicken enchilada pasta salad is perfect as a main dish or a side for your next gathering. Happy cooking!
Can I Use Other Types of Pasta for This Salad?
Absolutely! While rotini is a great choice because of its shape, you can substitute it with other pasta types like penne, fusilli, or even bowtie pasta. Just make sure to cook it according to package instructions for the best texture!
How Can I Make This Dish Vegetarian?
To switch this dish to a vegetarian option, simply omit the chicken and add more beans or veggies instead. You can use extra black beans, kidney beans, or toss in some chopped bell peppers, zucchini, or even grilled mushrooms for added flavor.
Can I Make This Pasta Salad Ahead of Time?
Yes! This pasta salad is perfect for making ahead. You can prepare it a day in advance and store it in the refrigerator. Just give it a little stir before serving, and it will taste even better as the flavors meld!
How Do I Store Leftovers?
Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. If you notice it has absorbed some moisture, you can add a splash of lime juice or extra enchilada sauce to refresh it before serving again.
