This fun pasta salad mixes zesty chicken with colorful veggies and a tangy dressing. It’s quick to make and perfect for lunch or a tasty side dish!
I love how this salad is like a fiesta in a bowl. Whenever I bring it to a gathering, everyone asks for the recipe. Guess it’s a crowd-pleaser! 🎉
Key Ingredients & Substitutions
Rotini Pasta: This curly pasta holds onto the dressing really well. If you don’t have rotini, any pasta like penne or fusilli works great. Just pick something that you like!
Chicken: Boneless, skinless chicken breasts are common, but rotisserie chicken is my go-to. It’s pre-cooked and super handy. Leftover chicken works too if you have some!
Corn: Use fresh corn for sweet flavor, but frozen or canned corn is just as good. If you have sweet peas on hand, those can sub in for a nice change, too.
Black Beans: These give a nice earthy taste and add protein. If you don’t have black beans, pinto beans could work just as well!
Jalapeños: I love adding these for a kick, but you can skip them or use bell peppers if you want something milder.
Dressing: Mayonnaise is creamy, but Greek yogurt is a lighter option if you want fewer calories. The honey is optional but adds a touch of sweetness to balance the flavors.
How Do You Cook the Chicken Just Right?
Cooking the chicken is crucial for this salad. You want it tender and flavorful. Here’s how to do it:
- First, season the chicken pieces. This will help them absorb flavor.
- Heat olive oil over medium-high heat. Hot oil ensures a nice sear!
- Add the chicken and cook until it’s golden brown and cooked through, about 6-8 minutes. Stir occasionally to cook evenly.
- Let the chicken cool slightly before adding it to the salad. This keeps everything fresh!
How to Make Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Protein:
- 8 oz rotini pasta (about 3 ½ cups cooked)
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Veggies and Beans:
- 1 cup corn kernels (fresh, frozen thawed, or canned drained)
- 1 cup black beans, rinsed and drained
- ½ cup red onion, finely chopped
- 1-2 jalapeños, thinly sliced (optional for heat)
- ½ cup chopped fresh cilantro
Spices:
- 2 tbsp olive oil (for cooking chicken)
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Dressing:
- ⅓ cup mayonnaise
- 2 tbsp enchilada sauce
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp honey (optional for a touch of sweetness)
- ½ tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious pasta salad takes about 15 minutes to prepare and then another 30 minutes to chill in the refrigerator. So, in under an hour, you can have a great dish ready for your next gathering!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of water to a boil and add in the rotini pasta. Cook it according to package instructions until al dente. Once done, drain and rinse it under cold water. Set it aside to cool while you cook the chicken.
2. Prepare the Chicken:
In a mixing bowl, toss the bite-sized chicken pieces with chili powder, cumin, smoked paprika, and some salt and pepper. This will give the chicken a flavorful kick! Heat the olive oil in a skillet over medium-high heat and add the chicken. Cook for about 6-8 minutes until it’s browned and cooked through. Remove from heat and let it cool slightly.
3. Combine the Ingredients:
In a large mixing bowl, combine the cooked rotini pasta, cooked chicken, corn, black beans, chopped red onion, jalapeños (if using), and cilantro. This will bring all those vibrant colors and textures together!
4. Make the Dressing:
In a small bowl, whisk together the mayonnaise, enchilada sauce, lime juice, honey (if using), garlic powder, and a pinch of salt and pepper. Make sure it’s smooth and creamy!
5. Toss It All Together:
Pour the dressing over the pasta mixture and gently toss everything together until it’s evenly coated. Be careful not to break up the pasta too much.
6. Chill and Serve:
Cover the salad and refrigerate it for at least 30 minutes. This chill-time lets those flavors really meld together. When you’re ready to serve, give it a quick toss and garnish with more chopped cilantro and lime wedges for a refreshing touch. Enjoy!
This pasta salad is perfect for potlucks, picnics, or even a quick weeknight meal! Enjoy the zesty flavors and the fun colors in every bite!
Can I Use Different Pasta Shapes?
Absolutely! While rotini works great, you can substitute with penne, fusilli, or even farfalle. Just choose a pasta shape you enjoy!
How Can I Make This Salad Vegetarian?
To make it vegetarian, simply replace the chicken with additional black beans, chickpeas, or even diced bell peppers for protein and extra flavor. You can use a plant-based mayonnaise for the dressing as well.
How Long Will Leftovers Last?
Your leftover chicken enchilada pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again!
Can I Prep This Salad Ahead of Time?
Yes! This salad is perfect for make-ahead meals. You can prepare everything a day in advance—just combine the ingredients (except the dressing) and keep them refrigerated. Add the dressing and toss it together right before serving for the best texture!
