This Zesty Chicken Enchilada Pasta Salad is a fun twist on your classic pasta salad! It combines tender chicken, colorful veggies, and a spicy enchilada dressing for a burst of flavor.
You’ll love how easy it is to make! I whip it up in no time, and it’s perfect for a picnic or a quick dinner. Plus, the leftovers taste even better the next day—if there are any left! 😉
Key Ingredients & Substitutions
Rotini Pasta: Rotini is great for holding onto the dressing, but you can use any pasta like penne or fusilli. Whole wheat or gluten-free pasta are also good options for different dietary needs.
Chicken: I love using rotisserie chicken for its flavor and ease, but leftover grilled or baked chicken works too. For a vegetarian option, try adding extra beans or grilled veggies instead.
Black Beans: They add protein and fiber. If you’re not a fan, chickpeas or kidney beans can be a tasty substitute! Canned beans make it easy; just rinse them well to remove excess sodium.
Corn: You can use fresh, canned, or frozen corn here. If you can’t find corn, diced avocado can add creaminess and a different texture.
Cilantro: Fresh cilantro boosts the flavor, but if you’re not a fan, parsley or green onions work well instead.
How Do You Make the Salad Creamy and Zesty?
The key to a delicious creamy dressing is to blend the yogurt and salsa well. This creates a smooth and zesty base! Here’s how to do it:
- Start with Greek yogurt or sour cream for creaminess.
- Add salsa for that zesty kick—opt for mild, medium, or hot based on your preferance.
- Mix in lime juice for tanginess and olive oil for richness.
- Season with spices like chili powder and cumin for extra depth.
Whisk until smooth, and then pour it over your salad to brighten everything up. Let it chill for a while to allow the flavors to blend—it makes a big difference!
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Veggies:
- 8 oz rotini pasta (or pasta of your choice)
- 2 cups cooked chicken breast, shredded or diced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or 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 chopped fresh cilantro
For the Zesty Enchilada Dressing:
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup salsa (choose your preferred heat level)
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This flavorful pasta salad takes about 20 minutes to prepare and at least 30 minutes to chill, allowing the flavors to blend beautifully. In total, you’re looking at about 50 minutes before you can dig in!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente (cooked but still firm). Once cooked, drain and rinse it under cold water to cool it down quickly. Set the pasta aside in a large mixing bowl.
2. Mixing the Salad Ingredients:
In the same large bowl with the cooled pasta, add the cooked chicken, black beans, corn, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, and chopped cilantro. Give everything a gentle stir to combine these vibrant ingredients.
3. Preparing the Zesty Dressing:
In a separate small bowl, mix together the Greek yogurt (or sour cream), salsa, olive oil, lime juice, chili powder, ground cumin, garlic powder, and a sprinkle of salt and pepper. Whisk everything together until smooth and well combined for that zesty flavor!
4. Combining Salad and Dressing:
Pour the zesty dressing over the salad mixture. Toss everything gently until all the ingredients are evenly coated with the dressing.
5. Adding Cheese and Chilling:
Sprinkle the shredded cheese on top of the salad. You can mix it in gently or just leave it as a garnish. Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time helps the flavors meld beautifully!
6. Final Touches Before Serving:
Once ready to serve, give the salad a good stir. Taste it, and adjust the seasoning if needed. Enjoy your zesty chicken enchilada pasta salad chilled or at room temperature—perfect for any meal!
This refreshing and zesty salad is perfect for potlucks, BBQs, or as a quick lunch option. Enjoy the explosion of flavors!
FAQ about Zesty Chicken Enchilada Pasta Salad
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken, grilled chicken, or any cooked chicken works perfectly. It’s a great way to use up leftovers while adding flavor to the salad!
What Can I Substitute for Greek Yogurt?
If you prefer not to use Greek yogurt, you can substitute it with sour cream or a dairy-free yogurt alternative. You can also use mayonnaise for a creamier texture, but adjust the seasoning as needed since it’s richer.
How Long Does This Salad Last in the Fridge?
The zesty chicken enchilada pasta salad can last up to 3 days in the fridge when stored in an airtight container. Just give it a good stir before serving, as some of the dressing may settle.
Can This Salad Be Made Ahead of Time?
Yes! This salad is great for meal prep. You can prepare it a day in advance and let it chill in the refrigerator. The flavors will deepen and enhance overnight!
