Description
This vibrant BBQ Chicken Pasta Salad combines tender grilled chicken with a medley of colorful vegetables, creamy BBQ mayo dressing, and hearty pasta shells. It’s a perfect dish for picnics, potlucks, or a flavorful weeknight meal, balancing smoky, tangy, and fresh flavors in every bite.
Ingredients
Scale
Chicken and Vegetables
- 2 tablespoons vegetable oil
- 2 chicken breast halves, boneless, skinless
- 1 red onion, chopped
- 1/2 jalapeno pepper, de-seeded, de-veined, and minced
- 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
Pasta and Dressing
- 1 pound small pasta shells
- 1 cup BBQ sauce
- 1 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground pepper
Instructions
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-6 minutes per side until fully cooked and golden brown. Remove chicken from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add chopped red onions and minced jalapenos. Cook for 2-3 minutes, stirring frequently, until vegetables are softened and fragrant.
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add small pasta shells and cook for one minute less than package instructions to ensure they remain slightly firm. Drain pasta and rinse with cold water to stop cooking and cool down.
- Mix the Dressing: In a large bowl, whisk together BBQ sauce, mayonnaise, kosher salt, and ground pepper until smooth and well combined.
- Combine Ingredients: Chop the cooked chicken into bite-sized pieces and add to the bowl with the dressing. Add sautéed onions and jalapenos, diced red and orange bell peppers, corn, rinsed black beans, and minced cilantro. Toss everything thoroughly to coat all ingredients evenly.
- Serve: Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Notes
- For extra flavor, grill the chicken instead of cooking it in a skillet.
- Adjust the jalapeno quantity according to desired spice level or omit if sensitive to heat.
- The salad can be made a day ahead and refrigerated; toss again before serving.
- Use gluten-free pasta if you require a gluten-free version.
- Fresh cilantro can be substituted with parsley if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Keywords: BBQ Chicken Pasta Salad, Summer Salad, BBQ Pasta Salad, Chicken Pasta Salad, Picnic Recipes, Easy Pasta Salad
