Chicken Pasta Salad With White BBQ Sauce
"I got this recipe from Cook's Country and I constantly get requests to make it. It's packed full of flavor. The white BBQ sauce makes this salad--just look at the ingredients! You'll want to be sure to mince where it says mince and don't leave anything out. All of the flavors together are outstanding. It's also very pretty."
photo by ihvhope
- Ready In:
- 20mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- salt
- 453.59 g corkscrew macaroni
- 236.59 ml frozen corn
- 473.18 ml shredded grilled chicken
- 118.29 ml canned black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, minced
- 1 jalapeno chile, seeded and minced (important ingredient)
- 118.29 ml chopped fresh cilantro
- 44.37 ml lime juice
- pepper
-
white barbecue sauce (use 3/4 cup)
- 177.44 ml mayonnaise
- 29.58 ml cider vinegar
- 9.85 ml sugar
- 2.46 ml prepared horseradish
- 2.46 ml black pepper
- 1.23 ml cayenne pepper
directions
- bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook 1 minute more. Reserve 1/4 cup cooking water, then drain pasta and corn. Transfer to bowl and refrigerate until completely cooled.
- Stir in chicken, beans. bell peppers, red onion, jalepeno, cilantro, lime juice, and sauce. Add reserved pasta water, 1 tablespoon at a time, until sauce is loose. Season with salt and pepper to taste.
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Reviews
-
Very tasty. I used tri-color rotini, and a bit of orzo since my rotini wasn't a pound. Left out the corn and used the whole can of black beans. I also made quite a bit more bbq sauce and added garlic salt, and paprika to it. My pasta was thirsty so I was glad I made more sauce! I've been searching for a pasta salad that is different, easy and yummy... this is it!! -
This was a great salad. I made half a recipe and we still have leftovers. Loved the dressing and its spice. -
You are right the sauce really does make this dish! It is very good. I cut the recipe in half and decided not to add bell peppers (wasn't in the mood). Thanks for sharing!
RECIPE SUBMITTED BY
<p>I'm a SAHM to adorable five year old boy/girl twins. I grew up in California where I could eat Mexican food every day and the produce was amazing! My husband grew up in Zambia, Africa and had a wonderful adventurous childhood. I love to listen to his stories. Shortly after we got engaged we moved to Augusta, Georgia and it was a fun adventure for us and we loved the change and adored going to the Masters golf tournament, but after two years we REALLY missed the west coast so we moved to Oregon. For five years I was more than thrilled to be near Mexican food once again and the produce was also fantastic. Now we live in upstate NY where there isn't any Mexican food (can you tell I like Mexican?) but we do have Italian and I love it! Now if I can do something about the snow!! I've been married for 13 years to a wonderful man who is everything I ever wanted and more. We love to travel, which we did a lot of before we had our wonderful babies five years ago. My husband and I love culture when we travel and so we try to stay away from the tourist spots. A few years ago my husband went to Saudi Arabia on business so I decided I'd go to Peru to see Machu Pichu and Cusco--by myself. It was an amazing trip and I can't wait to go there again. Given our love for Latin food we've traveled through Central and South America. I LOVE typical dishes, especially in Costa Rica, and I'm prefectly happy to eat rice and beans over and over again. We built our home two years ago and it's on 22 acres so we're busy most weekends gardening and enjoying the outdoors. My goal is to have a greenhouse like the one my husband built for me when we lived in Oregon.</p>
