BBQ Chicken Pasta Salad
This BBQ Chicken Pasta Salad is loaded with juicy chicken, crisp vegetables, cheddar cheese, and a creamy BBQ ranch dressing. It's the perfect make-ahead pasta salad for summer cookouts, potlucks, meal prep lunches, and family dinners.
Servings 8 servings
Calories 455kcal
Cost $18 for entire recipe
Equipment
- Large pot
- colander
- Large mixing bowl
- Medium mixing bowl
- measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Whisk
- Wooden spoon or large serving spoon
- Airtight storage container (for leftovers)
Ingredients
For the Pasta Salad
- 10 ounces rotini pasta
- 3½ cups grilled chicken diced
- 1 teaspoon BBQ seasoning
- 2 tablespoons barbecue sauce
- 1 cup sweet corn kernels
- 1½ cups cherry tomatoes halved
- 1 red bell pepper diced
- 1 large celery stalk diced
- ⅓ cup red onion finely diced
- 1 cup freshly shredded sharp cheddar cheese
- 4 slices bacon cooked and crumbled (optional)
- 3 green onions thinly sliced
- 2 tablespoons chopped fresh parsley
For the BBQ Ranch Dressing
- ⅔ cup ranch dressing
- ½ cup barbecue sauce
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 2 teaspoons fresh lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cook the rotini in a large pot of generously salted water until al dente. Drain and rinse under cold water until completely cooled.
- Place the diced chicken in a medium bowl. Sprinkle with the BBQ seasoning and toss with 2 tablespoons barbecue sauce until evenly coated.
- In a separate bowl, whisk together the ranch dressing, barbecue sauce, sour cream, apple cider vinegar, lime juice, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
- Reserve about ⅓ cup of the dressing for later.
- In a large mixing bowl, combine the cooled pasta, chicken, corn, tomatoes, bell pepper, celery, red onion, cheddar cheese, bacon, green onions, and parsley.
- Pour the remaining dressing over the salad and toss until everything is thoroughly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Just before serving, stir in the reserved dressing to bring back the creamy texture.
- Garnish with extra green onions, parsley, and a light drizzle of barbecue sauce if desired.
Notes
Use grilled chicken for the best flavor. Grilled chicken breast or thighs add a delicious smoky flavor that complements the creamy BBQ ranch dressing. Rotisserie chicken works too, but grilled chicken creates the most authentic BBQ taste.
Reserve some dressing for serving. Pasta absorbs dressing as it chills. Saving about ⅓ cup of the dressing and mixing it in just before serving keeps the salad creamy and flavorful.
Cook the pasta until al dente. Slightly firm pasta holds its shape better and prevents the salad from becoming mushy after refrigeration.
Freshly shredded cheese is worth it. Freshly shredded sharp cheddar melts slightly into the dressing and creates a smoother, creamier texture than pre-shredded cheese.
Choose a barbecue sauce you love. The flavor of the barbecue sauce plays a major role in the finished dish. Hickory-smoked, sweet and smoky, or honey BBQ sauces all work especially well.
Let the salad chill before serving. At least 30 minutes of chilling time allows the flavors to blend together and gives the dressing time to coat the pasta properly.
Customize it to your taste. Add diced jalapeños for heat, black beans for extra protein, avocado for creaminess, or crispy fried onions for additional crunch.
Great for meal prep. This BBQ Chicken Pasta Salad keeps well in the refrigerator for up to 4 days, making it perfect for lunches, picnics, potlucks, and summer cookouts.
For the best texture, serve cold. The creamy dressing, smoky chicken, crisp vegetables, and sharp cheddar cheese taste best when thoroughly chilled.