This Zesty Chicken Enchilada Pasta Salad is a fun twist on classic flavors! It combines tender chicken, pasta, and zesty seasonings that will make your taste buds do a happy dance.
Mix in some colorful veggies and creamy dressing, and you’ve got a dish that’s as pretty as it is tasty! I love serving it cold on warm days—it’s a refreshing meal that’s super simple to prepare.
Key Ingredients & Substitutions
Rotini Pasta: This shape holds sauce well, making each bite flavorful. If you’re out of rotini, try fusilli, penne, or even gluten-free pasta if needed.
Chicken: Boneless, skinless chicken breasts are great for this dish. You can substitute with cooked rotisserie chicken for extra convenience or use shredded turkey or canned chicken for a quicker option.
Black Beans: They add protein and fiber. If you prefer, kidney beans or pinto beans work just as well. For a vegetarian option, simply skip the chicken!
Jalapeños: They bring heat! If you’re not a fan of spice, use bell peppers instead, or omit them entirely for mild flavor.
Cilantro: This fresh herb adds brightness. If you’re not a cilantro fan, parsley is a nice alternative, or leave it out if you prefer.
How Do I Cook Chicken So It Stays Juicy?
Cooking chicken well is key to keeping it juicy. Start by seasoning it well and cooking over medium heat. Here’s how:
- Cut the chicken into even bite-sized pieces for uniform cooking.
- Coat with olive oil and spices before cooking, which helps lock in moisture.
- Cook until no longer pink, about 6-8 minutes, without overcrowding the pan, to ensure even cooking and browning.
Let the chicken rest for a couple of minutes after cooking; this gives the juices a chance to redistribute!
This pasta salad is fun to make and can be customized to fit what you have on hand, making it the perfect recipe for any night!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
- 12 oz rotini pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup red onion, finely diced
- 1-2 jalapeño peppers, sliced (seeds removed for less heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Optional: shredded cheddar or Mexican blend cheese for topping
How Much Time Will You Need?
This Zesty Chicken Enchilada Pasta Salad takes about 20-25 minutes of preparation time to cook the chicken and pasta, plus an additional 30 minutes to chill in the fridge. So, in total, you’ll spend around 1 hour making this delicious dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and follow the package instructions to cook it until al dente, usually about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to cool it quickly. Set it aside while you prepare the other ingredients.
2. Prepare the Chicken:
In a medium bowl, take your bite-sized chicken pieces and toss them with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Make sure each piece is nicely coated with the spices for maximum flavor.
3. Cook the Chicken:
Heat a large skillet over medium heat and add the seasoned chicken. Cook the chicken while stirring occasionally until it’s cooked through and no longer pink inside. This should take about 6-8 minutes. Once cooked, remove the skillet from heat and let the chicken cool slightly while you move to the next step.
4. Combine the Salad:
In a large mixing bowl, add the cooked pasta along with the cooked chicken, drained black beans, corn, diced red onion, sliced jalapeños, and chopped cilantro. Gently mix everything together to combine all the tasty ingredients.
5. Add the Dressing:
Squeeze the juice of the two limes over the salad mixture. Toss everything well to ensure the lime juice coats all the ingredients, adding that zesty kick we love!
6. Chill and Serve:
Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This chilling time helps all the flavors meld together nicely.
7. Optional Topping:
When you’re ready to serve, feel free to sprinkle shredded cheese on top for an extra creamy touch. Enjoy your flavorful, zesty pasta salad that perfectly blends the essence of chicken enchiladas with a refreshing twist!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Pasta?
Absolutely! While rotini works great for holding onto the ingredients, you can substitute it with other pasta shapes like penne, fusilli, or even gluten-free pasta. Just be sure to adjust the cooking time according to the package instructions.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, simply omit the chicken. You can add extra black beans or include diced bell peppers, zucchini, or avocado for added protein and freshness.
Can I Prepare This Pasta Salad the Night Before?
Yes, you can make this pasta salad the night before! Just prepare it according to the recipe, and store it in an airtight container in the refrigerator. The flavors will meld beautifully overnight!
What Are Storage Tips for Leftovers?
Store any leftover pasta salad in an airtight container in the fridge for up to 3 days. If you find it slightly dry after storing, you can add a splash of lime juice or a drizzle of olive oil to refresh it before serving.
Feel free to reach out if you have more questions or need extra tips! Enjoy your Zesty Chicken Enchilada Pasta Salad!
