Ingredients
1. Vegetable Oil: The vegetable oil is used to cook the chicken, providing a neutral base that won’t interfere with the natural flavors of the dish. It also helps to prevent the chicken from sticking to the pan.
2. Chicken Breasts: Tender, juicy chicken breast is the star of the dish, offering lean protein and a subtle flavor that pairs wonderfully with the barbecue sauce. It’s cooked until golden and juicy, then chopped into bite-sized pieces that easily mix with the other ingredients.
3. Red Onion and Jalapeño: The red onion provides a slight sweetness and crunch, while the jalapeño adds just the right amount of heat. Both ingredients add complexity to the dish and help balance the creaminess of the dressing.
4. Small Pasta Shells: Small pasta shells are used in this salad because they hold onto the dressing perfectly. The shape of the shells allows the sauce to cling to every nook and cranny, ensuring that each bite is packed with flavor.
5. BBQ Sauce: The BBQ sauce is the foundation of the salad’s flavor profile. It imparts a smoky, tangy sweetness that ties everything together. Feel free to use your favorite brand or homemade BBQ sauce to suit your taste.
6. Mayonnaise: The creamy mayonnaise dressing is what gives this pasta salad its richness and smooth texture. It creates a perfect contrast to the tangy BBQ sauce, resulting in a balanced and indulgent dressing that coats every ingredient.
7. Kosher Salt and Coarse Ground Pepper: These seasonings add just the right touch of flavor to bring out the best in the other ingredients. Salt enhances the natural tastes, while black pepper adds a little extra zing.
8. Red and Orange Bell Peppers: These colorful bell peppers provide crunch, sweetness, and an extra pop of color to the salad. The red bell pepper is mild and sweet, while the orange bell pepper brings a hint of fruitiness to the dish.
9. Corn: The addition of corn provides a bit of sweetness and texture that contrasts nicely with the other ingredients. It also gives the dish a seasonal, fresh appeal, especially if you use grilled corn for an extra smoky flavor.
10. Black Beans: Black beans add a touch of earthiness and heartiness to the salad, making it more filling. They also complement the BBQ flavors beautifully and add a bit of protein to the dish.
11. Fresh Cilantro: The fresh cilantro adds a bright, herby note that elevates the entire dish. It’s a burst of freshness that contrasts perfectly with the richness of the dressing and the smokiness of the BBQ sauce.
Instructions
Step 1: Prepare the Chicken Start by heating the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the boneless, skinless chicken breasts to the pan. Cook the chicken for 4-6 minutes on each side, or until it is fully cooked through and golden brown on the outside. Once done, remove the chicken from the skillet and set it aside to rest for a few minutes before chopping it into bite-sized pieces.
Step 2: Sauté the Vegetables In the same skillet, add the chopped red onion and minced jalapeño. Sauté for 2-3 minutes, stirring often, until the vegetables have softened and become fragrant. The onions should be translucent, and the jalapeños should release their heat without becoming overly cooked.
Step 3: Cook the Pasta Meanwhile, bring a large pot of water to a boil and cook the pasta shells according to the package instructions. Be sure to cook the pasta just one minute shy of the recommended time, as you’ll want it to retain a little firmness for the salad. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.
Step 4: Prepare the Dressing In a large mixing bowl, combine the BBQ sauce, mayonnaise, kosher salt, and coarse ground pepper. Stir the ingredients together until they form a creamy, smooth dressing. The BBQ sauce will provide the smoky flavor, while the mayonnaise adds the richness and creaminess you’re looking for in a pasta salad.
Step 5: Assemble the Salad Now it’s time to bring everything together. Add the chopped chicken, sautéed onions and jalapeños, diced bell peppers, corn, black beans, and fresh cilantro to the bowl with the dressing. Toss everything together until the pasta, chicken, and vegetables are well-coated with the creamy BBQ dressing.
Step 6: Chill and Serve For the best flavor, let the salad chill in the fridge for about 15-30 minutes before serving. This will allow the flavors to meld together, creating a harmonious dish that’s even more delicious after it has had time to sit. Serve it chilled as a side dish, or enjoy it as a main course for a light yet satisfying meal.
Notes
- Pasta Alternatives: While small pasta shells are ideal for this recipe, you can use any type of pasta you prefer, such as penne, rotini, or farfalle. You could even swap in gluten-free pasta if you’re following a gluten-free diet.
- Add Grilled Corn: For an extra smoky flavor, try grilling the corn before adding it to the salad. The charred edges will add depth and complexity to the dish.
- Make It Spicy: If you like your food with a little more heat, add extra jalapeños or even a dash of hot sauce to the dressing. You can also use a spicy BBQ sauce for an added kick.
- Vegetarian Option: Skip the chicken and use extra beans or grilled tofu as a protein substitute to make this dish vegetarian.
- Herb Variations: If cilantro isn’t your thing, feel free to swap it out with other fresh herbs like parsley or basil for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes