This Easy Zesty Chicken Enchilada Pasta Salad is a fun twist on a classic dish! It mixes tasty chicken, colorful veggies, and pasta with a zesty dressing to make every bite exciting.
Perfect for warm days or potlucks, this salad is super simple to whip up. I love how it’s like a fiesta in a bowl! Serve it chilled and watch everyone go back for seconds! 🎉
Key Ingredients & Substitutions
Rotini Pasta: This pasta shape holds onto the dressing and ingredients well. You can swap it for other shapes like fusilli, penne, or bowties if you prefer.
Chicken: Diced chicken breasts add protein. If you’re short on time, rotisserie chicken works great too! Just shred it and mix it in for a quicker meal.
Black Beans: These add fiber and a meaty texture. If you can’t find them or need a bean alternative, pinto or kidney beans work well, too.
Corn: You can use fresh, canned, or frozen corn. If you’re after a sweeter taste, opt for fresh corn. Just grill or sauté it to boost the flavor!
Cheese: A Mexican cheese blend adds creaminess. If you’re avoiding dairy, consider nutritional yeast for a cheesy flavor without the milk.
Lime Juice: Fresh lime juice gives a bright zing. If you’re out of limes, lemon juice can be a good substitute, though it will taste different.
How Do I Properly Cook the Chicken for My Pasta Salad?
Cooking the chicken well is key to ensure it’s flavorful and tender. Here’s how to do it right:
- Heat a skillet over medium-high heat and add olive oil.
- Season the diced chicken with chili powder, cumin, garlic powder, paprika, salt, and pepper before cooking.
- Add the chicken to the hot skillet in a single layer, allowing it to sear without overcrowding.
- Cook for about 6-8 minutes, stirring occasionally until the chicken is golden brown and no longer pink inside.
- Let it cool before combining with the pasta salad to avoid wilting the other ingredients.
This method ensures your chicken is juicy and packed with flavor!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
For the Pasta:
- 8 oz rotini pasta (about 2 cups uncooked)
For the Chicken:
- 2 medium chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Salad:
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1/2 cup finely chopped red onion
- 1 jalapeño, thinly sliced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1/3 cup Mexican cheese blend or shredded cheddar cheese (optional)
For the Dressing:
- Juice of 2 limes
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or agave syrup
- 1 teaspoon lime zest
- 1 teaspoon chili powder
How Much Time Will You Need?
This Easy Zesty Chicken Enchilada Pasta Salad takes about 20 minutes to prepare, plus an additional 30 minutes to chill in the fridge. So, accounting for cooking and chilling, you’re looking at around 50 minutes total. Perfect for prepping ahead for a gathering!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your rotini pasta and cook according to package directions until it’s al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down. Set it aside while you prepare the other ingredients.
2. Prepare the Chicken:
While your pasta is cooking, grab a skillet and heat 1 tablespoon of olive oil over medium-high heat. In a small bowl, toss the diced chicken with chili powder, cumin, garlic powder, paprika, salt, and pepper to evenly coat it with spices.
3. Cook the Chicken:
Add the seasoned chicken to the hot skillet. Sauté the chicken, stirring occasionally, until it’s cooked through and lightly browned—this will take about 6-8 minutes. Once done, remove it from the heat and let it cool slightly.
4. Make the Dressing:
In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, honey, lime zest, chili powder, and a pinch of salt and pepper until fully combined into a smooth dressing.
5. Combine the Salad:
In a large mixing bowl, combine the cooked pasta, the seasoned chicken, black beans, corn, red onion, jalapeño slices (if using), and chopped cilantro. Pour the dressing over the top and toss everything together until well coated.
6. Add Cheese & Adjust Seasoning:
If you like, sprinkle the cheese over the salad and mix it in gently. Give it a taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
7. Chill & Serve:
Refrigerate the pasta salad for at least 30 minutes to let the flavors meld together. Before serving, garnish with extra cilantro and lime wedges if you like. Enjoy this delightful, colorful pasta salad that everyone will love!
This salad is perfect for BBQs, potlucks, or just a simple dinner at home. Enjoy every bite!
FAQ for Easy Zesty Chicken Enchilada Pasta Salad
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken will work perfectly in this salad. Just shred or dice the chicken and toss it in with the other ingredients!
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the chicken and add extra beans for protein. You can also include grilled vegetables like bell peppers and zucchini for added flavor!
Can I Prepare This Salad in Advance?
Yes! This salad can be made a day in advance. Just keep it refrigerated, and it will taste even better the next day as the flavors meld together. Just add the cheese just before serving if you’re including it!
How Should I Store Leftover Pasta Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. To serve again, simply mix it up — you may want to add a splash of lime juice or additional dressing to freshen it up!
