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BBQ Chicken Pasta Salad

BBQ chicken pasta salad in a large white bowl with corn, red bell pepper, and fresh cilantro garnish
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This BBQ Chicken Pasta Salad is a smoky, sweet, and tangy dish that combines tender chicken, pasta, and crisp vegetables in a flavorful BBQ dressing. Perfect for picnics, potlucks, or a satisfying weeknight dinner.

Ingredients

Scale
  • 8 ounces rotini or penne pasta
  • 2 cups cooked chicken, shredded or diced (rotisserie recommended)
  • 1 cup corn kernels, fresh, frozen, or canned (drain and pat dry if canned)
  • 1/2 cup red bell pepper, diced into small uniform pieces
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/2 cup BBQ sauce (smoky or hickory variety preferred)
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until just al dente, about 8 to 10 minutes. Do not overcook.
  2. Drain pasta in a colander and rinse under cold running water for about 60 seconds, tossing as you go, until fully cool to the touch. Shake off excess water and set aside.
  3. Dice red bell pepper, finely chop red onion, and roughly chop cilantro. If using canned corn, drain well and blot dry with a paper towel.
  4. In a small bowl, whisk together BBQ sauce, mayonnaise, apple cider vinegar, honey, smoked paprika, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning.
  5. Add cooled pasta, chicken, corn, red bell pepper, red onion, and cilantro to a large mixing bowl. Toss gently to distribute evenly.
  6. Pour dressing over the salad and toss until every piece is evenly coated.
  7. Cover tightly and refrigerate for at least 30 minutes to allow flavors to meld.
  8. Stir before serving. Add one tablespoon of extra BBQ sauce or mayonnaise if the salad looks dry. Garnish with extra cilantro or smoked paprika.

Notes

  • Rotisserie chicken cuts prep time significantly and adds great flavor.
  • If the salad seems dry after chilling, stir in one extra tablespoon of BBQ sauce or mayonnaise before serving.
  • Substitute Greek yogurt for mayonnaise for a lighter, higher-protein dressing.
  • Soaking red onion in cold water for 5 minutes before using mellows its sharpness.
  • Do not freeze this salad. The mayonnaise-based dressing does not freeze well and pasta texture will suffer.

Nutrition

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