This zesty chicken enchilada pasta salad is a fun twist on traditional flavors! With tender chicken, tasty pasta, and a burst of spicy goodness, it’s perfect for sunny days and potlucks.
You can whip it up in no time! Personally, I love adding extra cheese and some crunchy tortilla chips on top for that perfect crunch. Who’s ready for a delicious bowl? 🌶️🍝
Key Ingredients & Substitutions
Rotini Pasta: This corkscrew-shaped pasta is ideal for holding sauces and ingredients. If you don’t have rotini, any short pasta like penne or fusilli can work well too.
Chicken: I suggest using boneless, skinless chicken breasts for ease and quick cooking. If you’re short on time, shredded rotisserie chicken is a great substitute.
Corn: Fresh corn brings sweetness, but canned or frozen corn will work just as well. If you want to switch it up, try using diced bell peppers for a different crunch.
Black Beans: They’re rich in protein and fiber! If you’re not a fan, kidney beans or chickpeas can be tasty alternatives.
Jalapeño: It adds heat! If you prefer a milder dish, feel free to skip it or use a sweet pepper like a bell pepper for flavor without the spice.
How Do You Cook the Chicken Perfectly?
Cooking the chicken properly is key for this pasta salad. Here’s how I do it:
- Start by heating your skillet on medium heat. Make sure not to rush this step as it helps in getting that nice golden color.
- Cook the chicken for about 6-8 minutes, turning it occasionally, until they are cooked through and have a nice brown color.
- Let the chicken cool slightly before mixing it into the pasta. This helps keep the salad crisp and fresh.
These tips will ensure that your chicken is tender and flavorful, enhancing your pasta salad’s overall taste! Enjoy your cooking!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
- 8 ounces rotini pasta (about 2 cups)
- 2 boneless, skinless chicken breasts, cubed
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1/2 cup red onion, finely chopped
- 1 jalapeño pepper, thinly sliced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced plus extra lime wedges for garnish
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup shredded cheddar or Mexican blend cheese (optional)
How Much Time Will You Need?
This Zesty Chicken Enchilada Pasta Salad takes about 30 minutes to prepare and assemble, plus an additional 30 minutes to chill in the refrigerator. Altogether, you’re looking at about 1 hour from start to finish! A quick and tasty dish for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the rotini pasta according to the package directions until it’s al dente. This usually takes around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
2. Prepare the Chicken:
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. In another bowl, toss the cubed chicken with 1 tablespoon of olive oil and the spice mixture, ensuring that the chicken is evenly coated.
3. Cook the Chicken:
In a skillet over medium heat, add the seasoned chicken and cook for about 6-8 minutes, or until the chicken is golden and cooked through. Remove from heat and let it cool slightly before adding it to the pasta.
4. Combine Ingredients:
In a large mixing bowl, combine the cooked and cooled pasta, chicken, corn, black beans, red onion, jalapeño slices, and cilantro. This is where the magic happens — mix it all up!
5. Dress the Salad:
Drizzle the remaining 1 tablespoon of olive oil and lime juice over the salad. Toss everything together gently until it’s evenly mixed. Taste and adjust the seasoning with more salt, pepper, or lime juice if desired.
6. Chill and Serve:
For the best flavor, cover the salad and chill it in the refrigerator for about 30 minutes. Before serving, garnish with shredded cheese and a few lime wedges. This salad can be enjoyed cold or at room temperature. Enjoy your zesty creation!
Perfect for picnics, barbecues, or a refreshing dinner, this pasta salad combines all your favorite enchilada flavors into a delightful dish. Enjoy!
FAQ for Zesty Chicken Enchilada Pasta Salad
Can I Make This Pasta Salad Ahead of Time?
Absolutely! You can prepare the salad a day in advance. Just make sure to store it in an airtight container in the refrigerator. This allows the flavors to meld even more, enhancing the taste!
What Can I Use Instead of Chicken?
If you want to skip the chicken or are looking for a vegetarian option, consider using black beans or chickpeas for protein. You can also swap in diced vegetables like bell peppers or zucchini for added crunch and nutrition.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed cold, but you can also reheat it gently on the stove if you prefer a warm version!
Can I Add More Veggies?
Definitely! Feel free to customize the salad by adding diced tomatoes, corn, or avocado for extra flavor and texture. Just be mindful that bulky additions could alter the balance of the dish, so adjust your seasonings as needed!
Enjoy experimenting with your Zesty Chicken Enchilada Pasta Salad!
