This Zesty Chicken Enchilada Pasta Salad is a colorful mix of pasta, juicy chicken, and crunchy veggies, all drizzled with a tasty dressing. It’s filling and packed with flavor!
You can enjoy this salad warm or cold, making it perfect for any occasion. I love bringing it to picnics—it’s always a hit! Plus, who doesn’t love a little zing in their meal? 🌶️
Key Ingredients & Substitutions
Rotini Pasta: This spiral shape holds onto the dressing well. If you don’t have rotini, try penne or farfalle. Gluten-free pasta is also a great option for gluten-sensitive diets.
Chicken: I use cooked chicken breast for its lean protein. You can also use shredded rotisserie chicken for convenience or leftover grilled chicken for a smoky flavor.
Black Beans: These add texture and fiber. If you need a substitute, chickpeas or kidney beans work well, too. Just remember to rinse them to reduce sodium!
Corn: Fresh corn makes the salad sweeter, but canned or frozen corn is just fine. If using frozen, make sure to thaw it first. For a twist, consider adding diced bell peppers!
How Do I Get the Best Flavor From the Spices?
The spice mix is essential for that zesty flavor. To make the most of it:
- Mix the spices ahead of time to let the flavors meld.
- Don’t rush seasoning the chicken; let it absorb the spices as it warms in the skillet.
- Consider toasting the spices in a dry pan for a minute before using to bring out their aroma!
How Can I Make This Pasta Salad Even Tastier?
For extra zing, let the salad chill for about an hour before serving. This waiting time helps the flavors infuse and balance out. You can also add:
- Avocado slices for creaminess.
- A sprinkle of lime zest for an aromatic boost.
- Cherry tomatoes for a pop of color and sweetness.
By mixing it up with these tips and substitutions, you can create a pasta salad that’s just right for your taste! Enjoy!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Protein:
- 12 oz rotini pasta
- 2 cups cooked chicken breast, diced or cubed
Vegetables:
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1/2 cup red onion, finely diced
- 1-2 jalapeño peppers, thinly sliced (adjust for spice preference)
- 1/4 cup fresh cilantro, chopped
Dressing and Spice:
- Juice of 2 limes
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 3 tbsp olive oil
Optional:
- Shredded cheddar or Mexican cheese blend for garnish
How Much Time Will You Need?
This delicious pasta salad takes about 30 minutes to prepare and cook. It’s quick to whip up, and if you let it chill in the fridge for an hour, the flavors will blend even better!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by boiling a large pot of salted water. Once it’s boiling, add the rotini pasta and cook according to the package instructions until it’s al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
2. Mixing the Spice Blend:
In a small bowl, combine the chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Give it a good mix and set it aside for later use.
3. Preparing the Chicken:
Take the diced or cubed chicken breast and season it with half of your spice mix and a drizzle of olive oil. Heat a skillet over medium heat and add the seasoned chicken. Cook until it’s slightly browned and heated through. Once done, remove from heat and set aside.
4. Mixing the Salad Components:
In a large mixing bowl, combine the cooled rotini pasta, black beans, corn, diced red onion, sliced jalapeños, and chopped cilantro. Toss these ingredients together until well mixed.
5. Adding the Chicken:
Fold in the cooked spiced chicken into the salad mixture until it’s evenly distributed.
6. Making the Dressing:
In a separate small bowl, whisk together the lime juice, remaining olive oil, and the rest of the spice mix. Once it’s well combined, pour this dressing over the pasta salad.
7. Tossing It All Together:
Gently toss the entire salad until all ingredients are coated in the dressing. Taste and adjust any seasoning if needed—feel free to add more lime juice or spices to suit your liking!
8. Garnishing and Serving:
Before serving, garnish with lime wedges and sprinkle with shredded cheese if desired. You can serve this salad immediately or let it chill in the fridge for at least an hour. The longer it sits, the better the flavors meld together!
Enjoy this colorful and zesty pasta salad, perfect for picnics, BBQs, or even as a meal prep dish throughout the week!
FAQ for Zesty Chicken Enchilada Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While rotini is great because it holds onto the dressing, you can use penne, fusilli, or even gluten-free pasta if needed. Just be sure to adjust cooking times based on the type of pasta you choose!
Can I Make This Salad Vegetarian?
Yes, you can easily make this salad vegetarian by omitting the chicken. Consider adding additional veggies like diced bell peppers or avocado for extra flavor and texture, and perhaps some crumbled feta or more black beans for protein!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, but be aware that the pasta may absorb some dressing. If it seems dry, just add a splash of lime juice or olive oil when serving!
Can I Make This Ahead of Time?
Definitely! This salad is perfect for meal prep. Prepare it up to a day in advance and let it chill in the fridge. This allows all the flavors to develop, making it even tastier when you’re ready to serve it!
