Description
This Zesty Chicken Enchilada Pasta Salad combines shredded chicken, rotini pasta, fresh vegetables, and a flavorful spicy dressing for a vibrant and satisfying dish. Perfect as a make-ahead meal or a crowd-pleasing side, the blend of zesty taco seasoning, lime juice, and creamy cheddar cheese adds a delicious southwestern twist to a classic pasta salad.
Ingredients
Scale
Protein and Pasta
- 2 cups cooked chicken, shredded
- 12 ounces rotini pasta
Vegetables and Herbs
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Additional Ingredients
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Cook the Pasta: Prepare the rotini pasta according to the package instructions until al dente. Drain the pasta thoroughly and rinse it under cold water to cool it down and stop the cooking process.
- Combine Chicken and Vegetables: In a large mixing bowl, add the shredded cooked chicken, corn kernels, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, and chopped fresh cilantro. Mix to combine evenly.
- Add Pasta: Add the cooled rotini pasta to the bowl containing the chicken and vegetable mixture.
- Make the Dressing: In a separate small bowl, whisk together olive oil, lime juice, taco seasoning, garlic powder, chili powder, cumin, black pepper, and salt until the mixture is completely combined and smooth.
- Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss everything gently but thoroughly to ensure every piece is evenly coated with the flavorful dressing.
- Add Cheese and Sour Cream: Fold in the shredded cheddar cheese and sour cream into the salad, mixing gently to combine these creamy elements with the rest of the salad.
- Chill: Cover the bowl tightly and refrigerate the pasta salad for at least 30 minutes. This resting time allows the flavors to blend beautifully.
- Serve: Before serving, give the salad a quick toss to redistribute the dressing and ensure even flavor throughout.
Notes
- The salad can be made a day ahead to enhance flavor meld.
- Use rotisserie chicken to save prep time.
- Adjust the taco seasoning to your preferred spice level.
- For a dairy-free option, omit cheddar cheese and sour cream or use dairy-free substitutes.
- Serve chilled for best taste and texture.
