Description
A flavorful and refreshing Zesty Chicken Enchilada Pasta Salad that combines rotini pasta, shredded chicken, and a variety of colorful ingredients, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups rotini pasta
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup shredded cheddar cheese
- 1/2 cup cilantro, chopped
- 1/4 cup lime juice
- 1 tablespoon taco seasoning
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, shredded chicken, black beans, corn, cherry tomatoes, red onion, cheddar cheese, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, taco seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added crunch, consider mixing in some diced bell peppers or avocado.
- Substitute the chicken with shredded rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg