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.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

•  salt
• 1  lb corkscrew macaroni
• 1  cup frozen corn
• 2  cups  shredded  grilled chicken
• 1⁄2 cup 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)
• 1⁄2 cup  chopped fresh cilantro
• 3  tablespoons lime juice
•  pepper

• white barbecue sauce (use 3/4 cup)

• 3⁄4 cup mayonnaise
• 2  tablespoons cider vinegar
• 2  teaspoons sugar
• 1⁄2 teaspoon  prepared horseradish
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper

Directions

1. 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.
2. 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.