Description
Enchilada pasta salad combines tender pasta with a spicy enchilada sauce, creamy sour cream, zesty lime juice, and fresh ingredients like black beans, corn, pickled jalapenos, cherry tomatoes, and cilantro. This flavorful and refreshing salad is perfect for summer picnics or quick weeknight meals, delivering a vibrant twist on traditional enchilada flavors in a cold pasta salad.
Ingredients
Main Ingredients
- 16 ounces pasta
- 1 cup red enchilada sauce
- ½ cup sour cream
- 2 Tablespoons lime juice
- 15 ounces can black beans, rinsed and drained
- 12 ounces frozen corn, defrosted
- ½ cup diced pickled jalapenos
- 1 pint cherry tomatoes, halved
- ½ cup chopped cilantro
Instructions
- Cook the pasta: Cook pasta to al dente according to the package directions. Once cooked, drain the pasta and rinse with cold water to stop the cooking process and cool it down for the salad.
- Prepare the dressing: In a large mixing bowl, combine the red enchilada sauce, sour cream, and lime juice. Stir thoroughly until the mixture is smooth and well blended.
- Mix the salad: Add the cooked pasta, black beans, defrosted corn, halved cherry tomatoes, and diced pickled jalapenos to the dressing. Stir everything gently but thoroughly so that all ingredients are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld perfectly.
- Finish and serve: Before serving, stir in the chopped cilantro for freshness. Optionally, garnish with extra cilantro and a drizzle of enchilada sauce for added flavor and presentation.
Notes
- Use rotini or penne pasta for the best texture to hold the dressing.
- Adjust pickled jalapenos based on preferred spice level.
- Can be made a few hours ahead to deepen flavors.
- Keep chilled until ready to serve to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
