BBQ Chicken Pasta Salad

Bring a large pot of water to a boil and generously salt it. Cook the pasta until al dente, then drain and rinse with cold water. Set aside.
Heat the olive oil in a pan over medium heat. Sauté the onion, bell peppers, and jalapeño for 4-5 minutes until softened.
1 tablespoon olive oil
1 medium red bell pepper
1 medium yellow bell pepper
½ small jalapeño
1 medium red onion
In a large bowl, mix the cooked pasta, sautéed vegetables, chicken, black beans, corn, and cherry tomatoes.
1 lb elbow pasta
2 cups rotisserie chicken
1 can (14 oz / 400g) black beans
1 can (7 oz / 200g) sweetcorn
1 cup cherry tomatoes
Stir in the mayo, BBQ sauce, salt, and pepper, then toss until everything is well coated.
1 cup mayo
½ cup BBQ sauce
Adjust the seasoning to taste, then sprinkle chopped parsley over the top and give it a final gentle stir.
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup fresh parsley
Serve immediately or chill the salad for a couple of hours to allow the flavors to develop.