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A vibrant bowl of BBQ Chicken Pasta Salad tossed with grilled chicken, sweet corn, black beans, and red onions makes a delicious featured meal.
Lady Maria

BEST BBQ CHICKEN PASTA SALAD

A vibrant and smoky pasta salad that perfectly balances creamy dressing with tangy BBQ flavors and crunchy vegetables. This hearty dish features tender chicken, black beans, and corn, making it an ideal choice for summer potlucks or a complete weekday meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken rotisserie or grilled
  • 1 cup high-quality BBQ sauce
  • 1/2 cup mayonnaise or Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon smoked paprika
  • 1.5 cups corn kernels canned, frozen, or grilled
  • 1/2 cup red onion, finely diced
  • 1 cup sharp cheddar cheese, hand-grated
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon olive oil
  • Kosher salt for pasta water
  • 1 tablespoon pickle juice or water optional to thin dressing

Equipment

  • Large Pot
  • Colander
  • Large mixing bowl
  • whisk
  • Spatula
  • Cheese grater
  • Chef’s knife
  • Cutting board

Method
 

  1. Boil the pasta in a large pot of heavily salted water until it is just past al dente.
  2. Drain the pasta and immediately rinse it under cold running water to stop the cooking and remove excess starch.
  3. Toss the cooled pasta with a teaspoon of olive oil to prevent sticking while you prepare the remaining ingredients.
  4. In a large mixing bowl, whisk together the BBQ sauce, mayonnaise, lime juice, and smoked paprika until creamy and combined.
  5. If the dressing is too thick, stir in a tablespoon of pickle juice or water to loosen it up.
  6. Add the cold chicken, black beans, corn, diced red onions, and grated cheddar cheese to the bowl with the dressing and toss until evenly coated.
  7. Gently fold the cooled pasta into the mixture using a large spatula to ensure the noodles stay intact.
  8. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to marry and the dressing to set.
  9. Garnish with fresh cilantro and an extra drizzle of BBQ sauce right before serving.

Notes

For the best texture, ensure the chicken is completely cold before adding it to the salad. To remove the sharp bite from red onions, soak them in cold water for 10 minutes before draining and adding to the bowl. If making a day in advance, reserve a portion of the dressing to toss in just before serving to prevent the pasta from tasting dry.