BBQ Chicken Pasta Salad

A delightful blend of tender pasta, juicy chicken, and fresh vegetables, all tossed in a smoky BBQ dressing. Perfect for picnics and quick dinners.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Main Course, Picnic, Salad

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups rotini or penne pasta Cook according to package instructions.
2 cups cooked chicken, shredded Use grilled chicken for best flavor.
1 cup cherry tomatoes, halved
1 cup corn, fresh, canned, or frozen (thawed)
1 unit red bell pepper, diced
½ cup red onion, finely chopped
1 cup shredded cheese (cheddar or Monterey Jack)
¾ cup BBQ sauce Use your favorite brand or homemade.
¼ cup mayonnaise Optional, for creaminess.
to taste Salt and pepper

Method

Preparation

Begin by cooking the pasta according to package instructions. Drain and rinse under cold water to cool it down quickly.
In a large mixing bowl, combine the cooled pasta, shredded chicken, cherry tomatoes, corn, bell pepper, red onion, and cheese.
In a separate small bowl, mix the BBQ sauce and mayonnaise together (if using) to create a creamy dressing.
Pour the BBQ dressing over the pasta and veggies, then gently toss everything together until well coated. Season with salt and pepper to taste.
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Serve chilled or at room temperature. It pairs well as a main dish or side at cookouts. Garnish with fresh herbs like cilantro or parsley if desired. Store leftovers in an airtight container in the refrigerator for 3-4 days.