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

Enchilada Pasta Salad

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!
Prep Time15 minutes
Cook Time8 minutes
Total Time8 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

  • 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
US Customary - Metric

Instructions

  • Cook pasta to al dente according to the package directions. Drain and rinse with cold water.
  • In a large mixing bowl, stir together enchilada sauce, sour cream, and lime juice.
  • Add the pasta, black beans, corn, tomatoes, and jalapenos. Stir so that everything is uniformly coated in the dressing.
  • 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.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 399mg | Fiber: 5g | Sugar: 4g
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