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BBQ Chicken Pasta Salad

Creamy BBQ chicken pasta salad with rotini corn beans and bell pepper

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This BBQ Chicken Pasta Salad is a smoky, creamy, and satisfying dish perfect for summer gatherings or easy weeknight dinners. It combines tender chicken and pasta with a tangy BBQ dressing and fresh veggies for a crowd-pleasing meal that gets even better as it chills.

Ingredients

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  • 12 ounces rotini or fusilli pasta
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and black pepper
  • 1 cup mayonnaise
  • 1/2 cup BBQ sauce, plus more for serving
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 cup frozen corn, thawed
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 red bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro or parsley

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cool water, and set aside.
  2. Season chicken with smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then shred or dice.
  3. In a large mixing bowl, whisk together mayonnaise, 1/2 cup BBQ sauce, sour cream, apple cider vinegar, and garlic powder until smooth.
  4. Add the cooled pasta, shredded chicken, corn, black beans, diced bell pepper, red onion, cheddar cheese, and cilantro to the bowl with the dressing. Gently fold until everything is evenly coated.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving and drizzle with extra BBQ sauce if desired.

Notes

For best results, do not overcook the pasta. The salad keeps well in the refrigerator for up to 4 days. For a shortcut, use shredded rotisserie chicken.

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