This Zesty Chicken Enchilada Pasta Salad is a fun twist on your favorite flavors! It’s packed with tender chicken, colorful veggies, and a kick of spices that brings everything to life.
Trust me, once you try it, you’ll wonder why you didn’t make it sooner! It’s perfect for get-togethers or a quick weeknight meal. I love how easy it is to toss together in just one bowl!
Key Ingredients & Substitutions
Rotini Pasta: This pasta shape is perfect for catching all the flavors in the salad. If you’re looking for a substitute, try penne, fusilli, or even whole wheat pasta for a healthier option.
Chicken: Diced chicken breasts add a hearty element. You can use leftover rotisserie chicken or even canned chicken for convenience. For a vegetarian option, consider swapping in chickpeas or tofu.
Black Beans: These add a nice protein boost and texture. If you’re avoiding beans, try using cooked quinoa instead, or leave them out for a lighter salad.
Jalapeños: For some heat, fresh jalapeños work great. If you’re sensitive to spice, bell peppers can be a milder substitute, or you can simply omit them.
Enchilada Sauce: The sauce ties all the flavors together. If you can’t find enchilada sauce, using salsa or homemade tomato sauce with cumin and chili powder can work well.
How Do I Ensure My Chicken is Cooked Perfectly?
Cooking chicken can be tricky, but it’s super important for both taste and safety. Here are a few tips:
- Cut chicken into even pieces for consistent cooking. This helps them cook at the same rate.
- Cook on medium-high heat until the internal temperature reaches 165°F (75°C), ensuring it’s fully cooked.
- Let the chicken rest for a few minutes after cooking. This keeps it juicy!
By following these steps, you’ll have tender, flavorful chicken to complement your zesty pasta salad.
How to Make Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini pasta (about 2 cups uncooked)
- 2 large chicken breasts, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup red onion, finely chopped
- 1-2 jalapeños, sliced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup enchilada sauce (red or green)
- 1/4 cup shredded cheddar cheese (optional)
How Much Time Will You Need?
This delicious pasta salad takes about 20 minutes to prepare, plus an additional 30 minutes to chill in the fridge. You’ll spend most of the time cooking the pasta and chicken, but the assembly is quick and fun!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of water. Once boiling, add the rotini pasta. Cook according to the package instructions until it’s al dente, usually about 8-10 minutes. Drain the pasta and rinse it under cold water to cool it down, then set it aside.
2. Season and Cook the Chicken:
In a bowl, combine the diced chicken with chili powder, cumin, garlic powder, salt, and pepper. Mix well so the chicken is evenly coated. Then, heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned. Once done, take it off the heat and let it cool for a bit.
3. Combine the Ingredients:
In a large mixing bowl, combine the cooled pasta, cooked chicken, black beans, corn, red onion, jalapeños if you’re using them, and chopped cilantro. Mix everything gently to combine.
4. Add Flavor:
Now, pour in the enchilada sauce and fresh lime juice. Toss everything together until all the ingredients are well coated in the delicious sauce.
5. Chill and Serve:
If you’re using shredded cheddar cheese, sprinkle it on top and gently mix it in. If desired, save some for garnishing. Cover the bowl and place it in the fridge for at least 30 minutes. This helps the flavors come together beautifully.
6. Final Touches:
Before serving, give the salad a gentle stir. Garnish with extra lime wedges and a sprinkle of cilantro for a fresh touch. Enjoy this vibrant, zesty pasta salad at your next meal or potluck!
This Zesty Chicken Enchilada Pasta Salad is not just tasty but also colorful and healthy—a crowd-pleaser for sure!
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use shredded rotisserie chicken, turkey, or even plant-based proteins like chickpeas or tofu if you prefer a vegetarian option. Just be sure to adjust the seasonings accordingly.
How Can I Make This Salad Spicier?
If you love heat, add more sliced jalapeños, or include some diced chili peppers or a splash of hot sauce. You can also mix in some diced chipotle peppers for a smoky kick!
Can I Prepare This Salad in Advance?
Yes, this pasta salad can be made a day ahead! Simply follow the recipe, but hold off on adding the cheese until just before serving. Chill it in the fridge to allow the flavors to develop, and mix well before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta salad can be enjoyed cold or can be gently reheated in the microwave, though it’s best served cold.
