Ingredients
Scale
- 2 cups cooked pasta (rotini or penne)
- 1 ½ cups shredded grilled chicken
- 1 cup canned black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- ½ cup diced red onion
- ½ cup chopped celery
- ¼ cup chopped fresh cilantro
- ½ cup plain Greek yogurt
- ¼ cup BBQ sauce
- 2 tbsp light mayo (optional)
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water.
- Prepare the dressing by whisking Greek yogurt, BBQ sauce, and mayo (if using) until smooth. Season with salt and pepper.
- In a large bowl, combine pasta, shredded chicken, black beans, corn, red onion, celery, and cilantro.
- Pour dressing over salad and toss gently to coat evenly.
- Cover and refrigerate at least 30 minutes to chill and meld flavors.
- Stir again before serving, garnish with extra cilantro if desired, and enjoy chilled.
Notes
- Do not overcook pasta; it should stay al dente for best texture.
- Adjust BBQ sauce to taste; avoid adding too much initially.
- Can be made ahead and stored in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American