This Zesty Chicken Enchilada Pasta Salad is a fun twist on your favorite enchiladas! With tasty bites of chicken, colorful veggies, and a zesty dressing, it’s sure to please everyone.
You know it’s a winner when even the kids ask for seconds! I love whipping this up for potlucks—it’s easy to make and travels well. Plus, it’s a salad that fills you up!
Key Ingredients & Substitutions
Pasta: I recommend using rotini or spiral pasta because the shape holds the dressing well. If you prefer whole grain, you can substitute whole wheat or gluten-free pasta!
Chicken: Shredded chicken is a must for this dish. You can use rotisserie chicken for convenience or any leftover cooked chicken you have on hand. For a vegetarian version, try replacing chicken with diced avocado or marinated tofu.
Black Beans: These add protein and fiber. If you don’t have black beans, kidney beans or pinto beans can work well, too. Just make sure to rinse them to reduce sodium.
Dressing: The dressing combines sour cream and mayonnaise for creaminess. If you’re looking for a lighter option, you can use Greek yogurt instead of sour cream, and low-fat mayo or omit it for a dairy-free salad.
How Do You Cook Pasta Perfectly?
Cooking pasta might seem simple, but getting it just right is key! Here’s a breakdown to avoid mushy pasta:
- Start with a large pot of boiling salted water before adding the pasta.
- Follow the package directions for cooking time, but check a minute early for doneness (al dente).
- Once cooked, drain and immediately rinse under cold water. This stops the cooking process and prevents sticking.
Perfect pasta makes a big difference in texture, especially in a salad like this!
How to Make Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta & Main Ingredients:
- 8 oz rotini or spiral pasta
- 2 cups cooked chicken, shredded or diced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded cheddar cheese or Mexican blend cheese
- 1/4 cup fresh cilantro, chopped
For the Zesty Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup salsa (mild or medium, based on preference)
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Time Needed:
This delicious salad will take about 20 minutes to prepare, plus a chilling time of at least 1 hour in the refrigerator to let all those tasty flavors come together. So, prep time is quick, and then you’ve got time to relax while it chills!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it’s al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside.
2. Combine the Ingredients:
In a big mixing bowl, combine the cooled pasta, cooked chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, and shredded cheese. Give it a gentle stir to mix everything together evenly.
3. Make the Dressing:
In a smaller bowl, whisk together the sour cream, mayonnaise, salsa, lime juice, chili powder, ground cumin, garlic powder, salt, and pepper until the dressing is smooth and fully combined.
4. Dress the Salad:
Pour the zesty dressing over your pasta mixture, and carefully toss everything together until all ingredients are well-coated with the dressing. Make sure every bite will be bursting with flavor!
5. Chill and Serve:
Cover the salad and pop it in the refrigerator for at least 1 hour. This chilling time allows the flavors to mingle beautifully. When ready to serve, sprinkle fresh cilantro on top. Enjoy your salad cold or at room temperature—perfect as a side dish or a satisfying main course!
Enjoy your zesty, creamy, and hearty Chicken Enchilada Pasta Salad!
Frequently Asked Questions
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute the rotini with your favorite gluten-free pasta. Just make sure to follow the cooking instructions on the package, as gluten-free pasta can have different cooking times.
How Long Does This Pasta Salad Last?
This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors improve as it sits, but be mindful that the pasta may absorb some dressing, so you might want to add a splash more dressing when serving leftovers!
Can I Make This Salad Vegan?
Yes, you can make this recipe vegan by swapping out the chicken with chickpeas or avocado for protein and using vegan sour cream and mayonnaise in the dressing. You can also add in more veggies for extra flavor!
What Other Vegetables Can I Add?
Feel free to get creative! You can add diced cucumbers, avocado, or sliced olives for additional flavors and textures. Just remember to adjust the dressing if you’re adding more ingredients to keep the salad nicely coated!
