Description
A flavorful BBQ chicken pasta salad with a mix of fresh vegetables and a tangy BBQ-mayo dressing.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breast halves
- 1 red onion, chopped
- 1/2 jalapeno pepper, de-seeded, de-veined, and minced
- 1 pound small pasta shells
- 1 cup BBQ sauce
- 1 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground pepper
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- 1 cup corn
- 15-ounce can black beans, rinsed and drained
- 1/4 cup minced fresh cilantro
Instructions
- Heat vegetable oil in a skillet over medium heat. Cook chicken breasts until fully done, about 6-7 minutes per side. Let cool, then shred.
- Cook pasta shells according to package instructions. Drain and rinse under cold water.
- In a large bowl, mix BBQ sauce and mayonnaise until smooth.
- Add shredded chicken, cooked pasta, red onion, jalapeno, red bell pepper, orange bell pepper, corn, black beans, and cilantro to the bowl.
- Season with salt and pepper. Toss well to coat evenly.
- Chill for at least 30 minutes before serving.
Notes
- Adjust jalapeno for more or less heat.
- Use gluten-free pasta if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 12g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg
Keywords: BBQ chicken pasta salad, summer salad, easy pasta salad