Ingredients
12 oz rotini or bowtie pasta [Forms the hearty base that holds the dressing and adds comforting chew]
2 cups cooked chicken, shredded [Provides lean protein and smoky depth]
1 cup BBQ sauce [Delivers the signature tangy, sweet-smoky flavor]
½ cup mayo [Creates creaminess in the dressing, binding everything with rich mouthfeel]
2 tbsp apple cider vinegar [Adds bright acidity to balance sweetness and enhance freshness]
Salt and pepper, to taste [Seasons the dish for perfect flavor harmony]
1 red bell pepper, chopped [Brings crunch and sweet color to contrast the creamy elements]
½ red onion, chopped [Offers sharp bite that mellows with chilling, adding layers]
1 cup corn kernels [Contributes juicy sweetness and pop for summer pasta salad vibes]
¼ cup cilantro, chopped [Infuses fresh, herbaceous notes to lighten the rich bbq ranch chicken pasta salad]
1 cup shredded cheddar [Melts slightly for gooey texture and sharp cheese complement]
Instructions
1-First Step: Mise en place and cook the pasta
Start by boiling a large pot of salted water. Add 12 oz rotini or bowtie pasta and cook to al dente per package, usually 8-10 minutes. Drain and rinse under cold water to stop cooking and cool for this cold pasta salad. Toss with a drizzle of oil to prevent sticking. This base ensures perfect texture in your chicken pasta salad. For gluten-free, use certified noodles here.
2-Second Step: Prepare the chicken
Shred 2 cups cooked chicken. Rotisserie works fast for busy schedules, or grill fresh breasts (4-6 oz each) seasoned with salt, pepper, and a bbq rub at 400°F for 6-7 minutes per side. Let rest, then shred. Fresh grilling amps smoky notes in this bbq pasta salad. Vegans, press and cube firm tofu, grill similarly.
3-Third Step: Make the dressing
In a large bowl, whisk 1 cup BBQ sauce, ½ cup mayo, 2 tbsp apple cider vinegar, salt, and pepper. Taste and adjust; add a pinch of garlic powder for depth if desired. This creamy bbq ranch chicken pasta salad dressing clings perfectly. For low-cal, swap mayo for Greek yogurt. Let sit 5 minutes for flavors to blend.
4-Fourth Step: Chop the vegetables
Dice 1 red bell pepper into ½-inch pieces for crunch. Finely chop ½ red onion to distribute sharpness evenly. Measure 1 cup corn kernels (fresh, frozen thawed, or canned drained). Chop ¼ cup cilantro leaves, discarding stems. These add freshness and color, making this summer pasta salad pop. For heat, include diced jalapeños. Low-cal tip: double veggies here.
5-Fifth Step: Assemble the salad
Add cooled pasta, shredded chicken, veggies, and 1 cup shredded cheddar to the dressing bowl. Gently toss until coated. Use tongs or a spatula for even mix. Avoid overmixing to keep pasta intact. For keto adaptation, sub zucchini noodles for pasta.
6-Final Step: Chill and serve
Cover and refrigerate 1 hour minimum, up to overnight. Flavors meld beautifully. Stir before serving; add extra BBQ sauce if dry. Garnish with cilantro sprigs. Serve cold or room temp for picnics. Pairs with grilled corn or iced tea from our summer drinks collection. Check this smoky bbq chicken pasta salad inspiration for twists.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Use rotisserie chicken to save time – just shred and add to the salad for extra flavor and convenience
🥗 Make this salad a day ahead – the flavors actually improve overnight as the pasta absorbs the creamy dressing
🌽 Toast the corn kernels in a dry pan for 2-3 minutes before adding to bring out their natural sweetness and add a smoky flavor
- Prep Time: 20 minutes
- Chilling time: 1 hour
- Cook Time: 12 minutes
- Category: Side Dish
- Method: No-bake
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg