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Savory BBQ Chicken Pasta Salad

A refreshing and satisfying pasta salad with BBQ flavors, perfect for picnics and potlucks.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Salad
  • 12 ounces rotini or penne pasta, cooked al dente and cooled Use gluten-free pasta to make this gluten-free.
  • 3 cups cooked chicken, shredded or diced About 2 large chicken breasts; leftover grilled chicken works great.
  • 1 cup cherry tomatoes, halved Use ripe, firm tomatoes for best flavor.
  • 1 cup canned corn, drained or fresh kernels Lightly cooked if using fresh corn.
  • 1/2 cup red bell pepper, diced Adds color and crunch.
  • 1/4 cup red onion, finely chopped Or substitute green onions for a milder bite.
  • 1/2 cup shredded cheddar cheese Optional; use dairy-free cheese to keep it dairy-free.
  • 2 tablespoons chopped fresh cilantro or parsley For garnish.
For the BBQ Ranch Dressing
  • 1/2 cup mayonnaise Use light mayo or Greek yogurt for a lighter version.
  • 1/3 cup plain Greek yogurt Or more mayo if you prefer creamier.
  • 1/3 cup your favorite BBQ sauce Choose a smoky or sweet style based on preference.
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon honey or maple syrup Optional, to balance acidity.
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper To taste.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add 12 ounces pasta and cook according to package directions for al dente (usually 8 to 10 minutes). Drain and rinse under cold water until cool. Drain well and set aside.
Preparing the Chicken and Veggies
  1. If not already cooked, grill or pan-sear 2 large chicken breasts until internal temperature reaches 165°F (74°C), about 6 to 8 minutes per side depending on thickness. Let rest 5 minutes, then dice or shred.
  2. While the chicken rests, halve the cherry tomatoes, dice the red pepper, and finely chop the red onion. Combine with corn in a large mixing bowl.
Making the Dressing
  1. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/3 cup Greek yogurt, 1/3 cup BBQ sauce, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and 1/2 teaspoon smoked paprika. Taste and season with salt and pepper.
Tossing the Salad
  1. Add the cooled pasta and chopped chicken to the bowl with vegetables. Pour the dressing over everything and toss gently but thoroughly until evenly coated. Stir in 1/2 cup shredded cheddar if using.
Chilling and Serving
  1. Refrigerate at least 30 minutes to let flavors meld. Serve chilled or at cool room temperature. Garnish with chopped cilantro or parsley before serving.

Notes

Use a high-quality BBQ sauce for the best flavor. Fresh chicken is best, but rotisserie or leftover grilled chicken speeds this up. Swap roasted vegetables or add black beans to make it heartier.