Grilled Chicken Pasta Salad

Maybe I should call this "Roasted Pork Pasta Salad" since we used leftover roasted pork instead of the grilled chicken. This makes a great main-dish pasta salad (although it could be served as a side-dish). It also makes a huge batch, so it would work well for a potluck.

Salt
1 pound corkscrew pasta
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 onion, red (small) , minced
1 jalapeno chile , seeded and minced
1/2 cup chopped fresh cilantro leaves
3 tablespoons lime juice
3/4 cup recipe White BBQ Sauce (see related recipe)
Ground black pepper

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 pasta and corn to large bowl and refrigerate until completely cooled, at least 30 minutes.

2. Stir in chicken, beans, bell peppers, red onion, jalapeño, cilantro, lime juice, and sauce. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is loose. Season with salt and pepper to taste. Serve. (Salad can be refrigerated in airtight container for up to 2 days. Check consistency and seasonings before serving.)


White BBQ Sauce

3/4 cup mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.