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Whenever I need something easy for a cookout, this BBQ chicken pasta salad is always a hit. Creamy, smoky chicken, sweet corn, and lots of colorful peppers make it super satisfying. It's great by itself or next to your favorite burgers at summer parties or potlucks.
One hot July I whipped this up for a block party. The whole thing vanished before I even grabbed a bite. Everyone wanted to know how I made it.
Ingredients
- Fresh cilantro: Gives a nice burst of freshness! Chop it up right before you toss it in for the best taste.
- Black beans: Makes it more filling and adds fiber. Go for canned, and rinse them really well to keep the salad looking bright.
- Corn: Sweetens everything. Use it straight from the cob, canned, or grilled—just drain it first.
- Red and orange bell pepper: Sweet and crunchy. You want peppers that feel solid and look shiny.
- Kosher salt and coarse ground pepper: Basic seasonings that round things out nicely.
- Mayonnaise: Helps everything stick together and makes the dressing super smooth. Grab a good mayo you like.
- BBQ sauce: The flavor backbone—choose smoky or honey BBQ for a boost.
- Jalapeno: Toss in some fresh, minced jalapeno for mild heat. If you don't want it too hot, remove the seeds.
- Red onion: Slices add extra crunch and sharpness. Pick ones with tight, papery skin.
- Vegetable oil: Stops the chicken from sticking to the pan and keeps it moist. A plain oil works best.
- Small pasta shells: These little guys trap the dressing nicely. Look for ones that stay firm after cooking.
- Boneless skinless chicken breast: Light but filling. Pick big, fresh pieces if you can.
Step By Step Instructions
- Start Chopping and Mixing:
- Dice up the cooled chicken into pieces you can scoop up with a fork. Toss it in a big bowl. Add chopped peppers, sautéed onion and jalapeno, corn, black beans, and some fresh cilantro.
- Blend Up the Dressing:
- Grab another bowl. Whisk together BBQ sauce, mayo, salt, and pepper until it’s creamy and all mixed together. This is what makes the salad taste so rich and smoky.
- Prepare Your Pasta:
- Fill a big pot with water, salt it well, and bring it to a boil. Toss in your pasta and cook it just a minute less than what's on the box so it stays a bit firm. Strain and rinse with cold water to stop the cooking and keep noodles from sticking together.
- Sauté Those Veggies:
- Without cleaning your skillet, cook the chopped onions and jalapeno for 2–3 minutes. Stir a lot so nothing burns and everything turns a little soft and see-through. This brings out great flavor without making another pan dirty.
- Sear Chicken:
- Heat a large skillet and pour in your oil. Once it’s hot, lay down the chicken breasts. Sear them for about 4–6 minutes on each side so they’re brown outside and completely cooked inside. Set them aside to rest a few minutes before cutting.
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This salad always makes me think of summer because of the corn. Its sweetness goes so well with the smoky BBQ! My kid once said corn was the best veggie after tasting this.
Storage Tips
Tuck any leftovers in a tightly closed container in the fridge for up to three days. Give it a stir before you eat because the dressing settles a bit. If you're taking it to go, try keeping the dressing on the side and mixing it in at the last minute for top freshness.
Ingredient Swaps
No black beans? Pinto beans work fine too. Only have rotisserie chicken? Use that instead of chicken breasts. If you’re out of small shells, swap in rotini or penne. Not a fan of cilantro or can’t find it? Flat-leaf parsley brings a similar fresh pop.
Serving Ideas
Let it chill in the fridge or serve it right from the counter. It’s an easy match for grilled meats, burgers, or as a summery lunch. Top with extra cilantro or squeeze a lime wedge over just before digging in for a zesty kick.
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A Little Backstory
BBQ pasta salads are a summertime tradition in the US—taking everyone's love for smoky grilled chicken and mixing it with the comfort of creamy salads. The trick is how the BBQ sauce soaks into the warm pasta, giving you that backyard cookout vibe in every bite.
Common Questions
- → Can I swap in rotisserie or cooked chicken?
Yep! Leftover or supermarket rotisserie chicken works great and shaves off prep time.
- → What pasta shapes can I use?
Rotini and penne do the job, but little shells are my favorite because they scoop up all that creamy dressing.
- → Can I put it together in advance?
For sure! Mix everything up the day before, stash it in the fridge, and just give it a stir before serving.
- → Does it have a lot of heat?
It's pretty mild, with just a hint of spicy jalapeno. Leave those out if you want it tamer.
- → What about storing leftovers?
Just toss leftovers in a sealed container and keep in the fridge. Good for three days.