Description
A vibrant and flavorful pasta salad that blends traditional enchiladas with the heartiness of pasta, perfect for quick meals and potlucks.
Ingredients
Scale
- 2 cups cooked pasta
- 1 cup cooked, shredded chicken
- 1 cup corn
- 1 cup black beans, rinsed and drained
- 1 cup diced bell peppers
- 1/2 cup red onion, diced
- 1 cup chopped fresh cilantro
- 1 cup creamy dressing (like ranch or a zesty chipotle sauce)
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, shredded chicken, corn, black beans, diced bell peppers, red onion, and chopped cilantro.
- In a separate bowl, mix your creamy dressing with the lime juice.
- Pour the dressing over the salad ingredients in the large bowl. Toss everything together gently but thoroughly.
- Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Notes
For maximum freshness, add vegetables right before serving. Consider adding extra dressing before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 30mg