BBQ Chicken Pasta Salad

If you’re craving something fresh, flavorful, and a little bit different for your next summer meal, this BBQ Chicken Pasta Salad needs to be on your menu. It’s the kind of dish that hits all the right notes—creamy, smoky, a little tangy, and totally satisfying.

I whipped it up for a backyard lunch the other day, and let’s just say there weren’t any leftovers. Even Veldon went back for thirds!

What I love most about this salad is how it combines classic BBQ flavors with the cool, comforting vibe of a pasta salad. You’ve got tender chicken, crunchy veggies, black beans, and corn for a little Tex-Mex flair, and a dressing that’s basically a blend of ranch and BBQ sauce heaven. It’s one of those easy, throw-it-together meals that feels like something special.

Perfect for potlucks, meal prep, or a casual dinner on the patio, this salad is a total crowd-pleaser. It travels well, can be made ahead, and tastes even better after a bit of chill time in the fridge. Trust me—once you try it, it’ll become a regular in your summer rotation.

Why You’ll Love This Recipe

• BBQ meets pasta salad: It’s the best of both worlds! You get the smoky, tangy flavor of BBQ sauce mixed with the creamy goodness of ranch, all tossed into a hearty pasta salad.
• Perfect for summer: Whether you’re heading to a potluck, BBQ, or just want an easy dinner that doesn’t heat the house, this chilled salad is a summer staple.
• Make-ahead friendly: This recipe actually gets better as it sits, so you can make it earlier in the day (or even the night before) and it’ll be ready when you are.
• Loaded with flavor and texture: From the tender chicken and pasta to the crunchy veggies, creamy dressing, and cheesy goodness, every bite has a little something going on.
• Easily customizable: Use leftover chicken, switch up the veggies, or try a different cheese. It’s super flexible depending on what you have in the fridge.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Fusilli pasta: The spirals hold onto the dressing really well, but you can swap in any short pasta you have.
• Cooked chicken: Great way to use up leftovers or a store-bought rotisserie chicken for convenience.
• Canned corn: Drain well before adding to avoid extra liquid in the salad.
• Canned black beans: Rinse thoroughly to remove excess salt and starch.
• Red bell pepper: Dice it small for easy bites.
• Green onions: Use both the white and green parts for mild onion flavor and a bit of freshness.
• Shredded cheddar cheese: Sharp cheddar adds bold flavor, but mild works too if you prefer it.

Dressing

• Ranch dressing: Use your favorite brand or homemade for a creamier, richer taste.
• BBQ sauce: Choose a BBQ sauce with a smoky or sweet profile depending on your flavor preference. Try my homemade barbecue sauce.
• Lime juice: Brightens up the dressing and cuts through the creaminess.
• Smoked paprika: Adds depth and a subtle smoky flavor.
• Salt and pepper: Season to taste once everything is mixed; the BBQ sauce and ranch already contain some salt.

How to Make BBQ Chicken Pasta Salad

• Step One: Cook pasta according to the package directions. Drain and rinse in cold water. Set aside to cool.
• Step Two: In a small bowl, whisk together the ranch dressing, BBQ sauce, lime juice, smoked paprika, salt, and pepper until well combined.

• Step Three: In a large bowl, add the cooked pasta, chicken, corn, black beans, red pepper, green onions, and cheddar cheese.
• Step Four: Pour the BBQ ranch dressing over the salad and toss until everything is well-coated.
• Step Five: Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.

What to Serve With It

This BBQ Chicken Pasta Salad is hearty enough to enjoy on its own, but it also pairs perfectly as a side dish with a variety of summer dishes. Here are a few serving ideas:

• Grilled meats: Serve it alongside burgers, hot dogs, ribs, or grilled sausages for a complete BBQ spread.
• Fresh fruit: A bowl of watermelon, pineapple, or mixed berries adds a refreshing contrast.
• Garlic bread or cornbread: Something warm and buttery on the side is always a good idea.
• Green salad: A light garden salad or coleslaw helps balance out the richness of the pasta.

Variations and Substitutions

• Pasta shape: Swap fusilli for rotini, penne, or bowtie pasta—anything with ridges works well to hold the dressing.
• Protein options: Try shredded rotisserie chicken, grilled chicken breasts, or even leftover BBQ chicken. Cooked bacon would also be fabulous. For a vegetarian version, skip the chicken and add extra beans or grilled tofu.
• Bean alternatives: Black beans are great, but kidney beans or chickpeas can work too.
• Vegetable additions: Use what you have on hand—diced cucumber, red onions, cherry tomatoes, or chopped celery all make great additions.
• Cheese choices: Sharp cheddar adds bold flavour, but Monterey Jack, pepper jack, or even crumbled feta are tasty swaps.
• Dressing substitutes: Don’t have ranch? Use sour cream, mayo, or Greek yogurt mixed with a bit of garlic powder and onion powder as a base.
• Spice boosters: Add a chopped jalapeño or a drizzle of hot sauce to the dressing for an extra kick.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Give the salad a good stir before serving, as the dressing may have settled to the bottom. If it seems a bit dry, add a small splash of ranch or BBQ sauce to freshen it up.

Freezing is not recommended for this recipe. The pasta, veggies, and creamy dressing don’t hold up well once thawed—they tend to lose their texture and become watery. It’s best enjoyed fresh from the fridge.

Recipe Tips and Tricks

• Cool the pasta completely: Rinsing it under cold water stops the cooking process and helps prevent it from getting mushy.
• Use freshly cooked or leftover chicken: Just make sure it’s cooled before mixing it into the salad to keep everything crisp and fresh.
• Drain canned ingredients well: Too much liquid from the corn or beans can water down the dressing.
• Shred your own cheese: It melts and blends better than the pre-shredded kind, which often has anti-caking agents.
• Chill before serving: Letting the salad sit for at least 30 minutes helps the flavors come together and makes it extra refreshing.
• Adjust seasoning at the end: After chilling, give it a taste and add a pinch more salt, pepper, or lime juice if needed.

Pasta Salad Recipes

• Lemon Herb Orzo Salad
• BLT Pasta Salad
• Caprese Pasta Salad
• Dill Pickle Pasta Salad
• Chicken Caesar Pasta Salad
• Buffalo Chicken Pasta Salad
• Tuna Pasta Salad

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