Description
A delicious BBQ Chicken Pasta Salad that is gluten-free and perfect for summer gatherings.
Ingredients
Scale
- 1 lb elbow pasta, gluten free
- 1 tablespoon olive oil
- 1 medium red onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1/2 small jalapeño, diced
- 2 cups rotisserie chicken, chopped or shredded
- 1 can black beans, drained and rinsed
- 1 can sweetcorn, drained and rinsed
- 1 cup mayo
- 1/2 cup BBQ sauce
- 1/21/2 teaspoon salt
- 1/41/2 teaspoon ground black pepper
- 1/4 cup fresh parsley, finely chopped
- 1/21/2 teaspoon salt, for seasoning vegetables
- 1/41/2 teaspoon ground black pepper, for seasoning vegetables
Instructions
- Cook the Pasta: Start by cooking the pasta slightly less than the package suggests. Once drained, let it cool down; it should feel firm to the touch. Cooking it al dente helps avoid that mushy texture later.
- Sauté the Vegetables: Heat the pan and add the olive oil. Once hot, add the red onion, red bell pepper, yellow bell pepper, and jalapeño. Season with a pinch of salt and pepper. Sauté until the veggies are tender and aroma fills the kitchen, being careful to prevent burning.
- Mix Chicken and Dressing: In a large bowl, combine the rotisserie chicken and BBQ sauce. Toss together until the chicken is coated and glistens, ensuring it is well mixed without becoming dry.
- Add Everything Together: Gently fold in the cooled pasta, sautéed vegetables, and the BBQ chicken mixture in the large bowl. Make sure all colorful ingredients are evenly distributed without mashing the pasta.
- Chill and Serve: Let the salad chill in the fridge for at least an hour before serving. This allows the flavors to meld and deepen as it cools, enhancing the overall taste.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 3 days.
- Expert Tips: If pasta becomes mushy after mixing with the dressing, cook it for just one minute less than directed and rinse well with cold water. If the salad feels too dry, add a splash of reserved pasta cooking water to moisten it without overpowering. Season sautéed veggies with salt and pepper to enhance their flavor.
- Reheating Instructions: Not applicable; this salad is served cold.
- Serving Suggestions: Serve chilled at summer BBQs or accompany with grilled corn on the cob for a delightful meal.
- Recipe Variations: For a creamier texture, add diced avocado. Substitute half of the mayo with Greek yogurt for a healthier twist. You can also incorporate cilantro for a fresh flavor.
- Ingredient Notes: When selecting rotisserie chicken, choose one that is unseasoned or lightly seasoned to compliment the BBQ sauce without making the dish overwhelming. Use gluten-free elbow pasta to meet dietary needs. For additional protein, consider substituting pinto beans or red kidney beans for black beans.
Nutrition
- Serving Size: 1 cup
- Calories: 615
- Sugar: 9g
- Sodium: 736mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 69mg