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Enchilada Pasta Salad

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Enchilada pasta salad has bold flavors and lots of texture. It is the perfect summer side dish, or add some cooked chicken or beef for an easy all in one dinner.

Serving bowl filled with southwest macaroni salad featuring enchilada sauce, tomatoes, corn, black beans, jalapenos, cilantro and more.

If you like southwestern flavors with a little bit of zing, this pasta salad recipe is for you! The dressing features enchilada sauce, sour cream, and lime juice, making it easy and flavorful. Then, we add all of our Tex-Mex favorites to make every bite sensational.

Macaroni salads are such a versatile make ahead option. There are so many flavor possibilities, and they are great for picnics, potlucks, BBQs, and more.

Enchilada macaroni salad served on dinner plate with grilled chipotle chicken.

Plus, the leftovers make for a wonderful lunch the next day. This southwestern pasta salad is no exception.

The first night, we enjoyed it as a side dish along with some chipotle chicken. Then I chopped the leftover chicken and tossed it in with the pasta salad.

I took it to work for lunch all week long. What a tasty week it was!

Tasty Additions and Substitutions

One of the best things about pasta salads, is you can easily make them your own. The recipe down below is how we like this enchilada macaroni salad.

However, you can take this as a starting point and turn it into your own favorite creation. Here are a few ideas to get you started:

I like using pickled jalapenos. We always have a jar in our refrigerator, so it is easy for me.

You can use cowboy candy if you want a little sweet to balance out the heat. Or use fresh jalapenos.

If your family doesn’t like too much spice, add a small can of chopped green chilies instead. Or leave the peppers out altogether.

I also like using frozen corn because it is easy and tastes fresh. However, you can use fresh, sweet corn or drain a can of corn if that is better for you.

Good to Know

More mix-ins that would be great in this pasta salad:

  • diced red onion
  • green onion
  • shredded cheese or crumbled queso fresco
  • olives
  • avocado
  • browned ground beef
  • grilled or rotisserie chicken

How do you store pasta salad?

Store your pasta salad in an airtight container in the refrigerator for up to 5 days. If it has sat out of the refrigerator for more than 2 hours, it is best to go ahead and toss it.

More Flavorful Sides To Try:

If you like the flavors in this recipe, you will also love cowboy salad. It has a lot of similar flavors piled on a bed of greens with an easy to make creamy bbq dressing.

Or make black bean salad with avocado and corn. Some people call it cowboy caviar, and it is great as a side dish or as a dip with tortilla chips.

Serving bowl filled with tex-mex macaroni salad, ready to eat.

BBQ ranch macaroni salad is another great summer side dish. It is another wonderful mix of flavors and textures.

If you are looking for a cooked side dish to try, cheese and chili corn pudding may be for you. It has great texture and a wonderful flavor.

Serving bowl filled with southwest macaroni salad featuring enchilada sauce, tomatoes, corn, black beans, jalapenos, cilantro and more.

Enchilada Pasta Salad

Servings: 12 Servings
Author: Carlee
Enchilada pasta salad is a delicious blend of spicy enchilada sauce, tender pasta, juicy tomatoes, and more. Perfect for a summer picnic or a quick weeknight meal. Trust me, one bite and you'll be hooked!
4.77 from 17 ratings
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes


  • Glass Mixing Bowls, Set of 10


  • 16 ounces pasta
  • 1 cup red enchilada sauce
  • ½ cup sour cream
  • 2 Tablespoon 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


  • Cook pasta to al dente according to the package directions. Drain and rinse with cold water.
    16 ounces pasta
  • In a large mixing bowl, stir together enchilada sauce, sour cream, and lime juice.
    1 cup red enchilada sauce, ½ cup sour cream, 2 Tablespoon lime juice
  • Add the pasta, black beans, corn, tomatoes, and jalapenos. Stir so that everything is uniformly coated in the dressing.
    15 ounces can black beans, 12 ounces frozen corn, ½ cup diced pickled jalapenos, 1 pint cherry tomatoes
  • Cover and chill for at least 30 minutes.
  • Stir in chopped cilantro. If desired, garnish with a little more cilantro and a drizzle of enchilada sauce.
    ½ cup chopped cilantro


Serving: 1servingCalories: 153kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 6mgSodium: 399mgFiber: 5gSugar: 4g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4.77 from 17 votes (17 ratings without comment)
Recipe Rating

Andrea Nine

Friday 16th of June 2023

I have never seen a pasta salad like this. Can’t wait to try.


Friday 16th of June 2023

I hope you like it!

Sandy ReesSandy

Thursday 15th of June 2023

Yum. We love all the flavors in this pasta salad!


Thursday 15th of June 2023

It's really flavorful! I chopped up the leftover chicken and stirred it in to the leftover pasta salad, then I had lunch for the next few days!