This bright and tasty pasta salad combines chicken, zesty dressing, and colorful veggies. Perfect for sunny days or potlucks, it’s sure to make everyone smile!
What I love is how easy it is to throw together! Just mix it all in one bowl, and you have a hearty meal that’s as fun to eat as it is to make. Yum!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini for its fun shape that holds the dressing well. If you’re out of rotini, other pasta like fusilli or penne work just as well, giving a nice texture.
Chicken Breast: Boneless, skinless chicken is my go-to for this salad. If you’re vegetarian or want a quicker option, try canned chickpeas or shredded rotisserie chicken as substitutes.
Corn: Fresh corn off the cob is delicious, but canned or frozen corn can be used in a pinch. You’ll save time and still get that sweet crunch!
Black Beans: If you’re looking for variety, kidney beans or pinto beans make great substitutes. They add protein while keeping it hearty.
Jalapeños: Use these for some heat, but if you’re sensitive to spice, diced bell peppers or omitting them entirely is perfectly fine!
How Do I Ensure My Chicken is Perfectly Cooked?
Cooking chicken can be a challenge, but here are some tips to help you get it just right:
- Cut the chicken into small, even pieces to ensure they cook evenly.
- Make sure your skillet is hot before adding the chicken; this helps it sear nicely and locks in juices.
- Cook until the chicken is no longer pink in the center, about 5-7 minutes. A meat thermometer should read 165°F (75°C).
This way, you’ll have tender, juicy chicken that’s perfect for your pasta salad!
If you follow these tips, you’ll end up with a zesty pasta salad that’s not just tasty, but also quick and easy to prepare! Enjoy!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Chicken:
- 8 ounces rotini pasta (about 2 cups dry)
- 1 pound boneless, skinless chicken breast, cubed
Vegetables and Beans:
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1/4 cup finely chopped red onion
- 1-2 jalapeño peppers, thinly sliced (optional for heat)
- 1/4 cup chopped fresh cilantro
Dressing:
- Juice of 2 limes
- 1/2 cup enchilada sauce (red or green)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1-2 tablespoons olive oil
How Much Time Will You Need?
This pasta salad takes about 20 minutes to prepare and 30 minutes to chill in the refrigerator. So, get ready for some flavorful fun in just around 50 minutes!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking your rotini pasta according to the package directions. Make sure to cook it until it’s al dente. Once done, drain the pasta and rinse it under cold water to cool it down. This will help stop the cooking process and prevent it from getting mushy. Set it aside.
2. Prepare the Chicken:
Take your cubed chicken breast and season it with chili powder, cumin, garlic powder, salt, and pepper. This adds lots of flavor! Next, heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken, cooking it until it is nicely browned and cooked through, about 5-7 minutes. After cooking, remove the chicken from the heat and let it cool slightly.
3. Mix Your Ingredients:
In a large mixing bowl, combine the cooled pasta, cooked chicken, corn, black beans, chopped red onion, jalapeño slices (if using), and chopped cilantro. This colorful mixture is going to make your salad pop!
4. Dress the Salad:
Pour the enchilada sauce and lime juice over the pasta salad mixture. Stir everything together well so that all the ingredients are nicely coated. This is where the magic happens, and the flavors start to meld together!
5. Season to Taste:
Now is a good time to adjust the seasoning. Give your pasta salad a taste and add more salt, pepper, or lime juice if you want it zestier. It’s all about your personal preference!
6. Chill Before Serving:
Cover the pasta salad bowl with plastic wrap or a lid and chill it in the refrigerator for at least 30 minutes. This step allows the flavors to blend beautifully.
7. Serve and Enjoy:
When you’re ready to serve, give your salad a final stir. You can finish it off by garnishing with additional cilantro and lime wedges. Enjoy your flavorful and colorful Easy Zesty Chicken Enchilada Pasta Salad!
This dish is perfect as a light lunch, a side at a barbecue, or even for meal prep for the week. It’s quick, fresh, and packed with flavor!
FAQ about Easy Zesty Chicken Enchilada Pasta Salad
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat or gluten-free pasta works perfectly in this recipe. Just be sure to adjust the cooking time according to the package instructions since different pasta types may require varying cook times.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the pasta salad up to 24 hours in advance. Just store it in an airtight container in the refrigerator. The flavors will meld beautifully overnight, making it even more delicious!
How Long Can I Store Leftovers?
Your pasta salad will keep well in the fridge for up to 3 days. Make sure to store it in an airtight container to maintain freshness. If it seems a bit dry after a day or so, you can add a splash more enchilada sauce or lime juice before serving!
What Can I Use Instead of Chicken?
If you want a vegetarian version, you can swap the chicken for cooked chickpeas or tofu. Shredded rotisserie chicken is also a quick alternative if you’re looking for convenience. Choose whatever option fits your dietary needs or preferences!
