A creamy, smoky pasta salad tossed with juicy BBQ chicken, colorful fresh veggies, and a tangy BBQ-ranch style dressing—this BBQ Chicken Pasta Salad is a total crowd-pleaser. It’s hearty enough to be a main dish, yet light and refreshing, perfect fo r summer gatherings, potlucks, or meal prep.

Why You’ll Love This Recipe

I love how this salad brings together bold barbecue flavors with a creamy dressing and tons of fresh, crunchy vegetables. It’s super easy to prepare and incredibly versatile—I can make it ahead, serve it chilled, and even tweak the ingredients based on what I have on hand. Whether I’m feeding a hungry family or packing lunches for the week, this pasta salad always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts
250 g (≈ 8‑9 oz) short pasta (rotini, fusilli, shells)
1 red bell pepper, diced
1 orange (or yellow) bell pepper, diced
1 cup corn (fresh, grilled or frozen, thawed)
1 can (15 oz) black beans, drained & rinsed
½ red onion, finely chopped
1 cup BBQ sauce
1 cup mayonnaise
2 tbsp vegetable oil (or olive oil)
Salt & black pepper, to taste
Optional: ½ jalapeño (minced), ¼ cup chopped cilantro

directions

I bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and rinse it under cold water.
While the pasta cooks, I heat oil in a skillet or grill pan over medium-high heat and cook the chicken breasts for 4–6 minutes per side until fully cooked.
I let the chicken rest for a few minutes before chopping it into bite-sized pieces.
In a small bowl, I whisk together the BBQ sauce, mayonnaise, salt, pepper, and minced jalapeño if I’m using it.
In a large bowl, I combine the cooked pasta, chopped chicken, bell peppers, corn, black beans, red onion, and cilantro.
I pour the dressing over the salad and toss everything gently to coat.
I like to chill it in the fridge for at least 30 minutes before serving so the flavors can really come together.

Servings and timing

BBQ Chicken Pasta Salad

Yield: 6–8 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I often switch things up depending on what’s in my kitchen:

I grill the chicken for extra smoky flavor or use leftover BBQ chicken for convenience.
For a lighter version, I substitute half of the mayo with plain Greek yogurt.
I add chopped avocado just before serving for a creamy twist.
If I’m feeling spicy, I leave in the jalapeño seeds or add hot sauce to the dressing.
I mix in shredded cheese or diced tomatoes for extra texture and flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for 2–3 days. The flavors actually deepen overnight, making it perfect for meal prep. I don’t recommend freezing this salad due to the creamy dressing. If the salad seems dry after refrigeration, I stir in a bit more BBQ sauce or mayo before serving. I always add avocado fresh to keep it from browning.

FAQs

How can I make this pasta salad vegetarian?

I simply skip the chicken and maybe add extra beans or grilled tofu for protein.

Can I make this pasta salad ahead of time?

Yes, I actually prefer to make it a few hours ahead—it gives the flavors time to meld beautifully.

What kind of BBQ sauce works best?

I use my favorite smoky or sweet BBQ sauce, but any kind works. Spicy BBQ sauce adds a fun kick.

Can I use a different type of pasta?

Absolutely—I like using rotini, shells, or fusilli because they hold the dressing well, but any short pasta works.

What should I serve with this salad?

It’s great on its own, but I sometimes pair it with cornbread, grilled veggies, or a simple green salad for a full meal.

Conclusion

This BBQ Chicken Pasta Salad is everything I love in a summer dish: easy to make, full of flavor, and totally satisfying. With tender chicken, fresh vegetables, and a creamy BBQ ranch dressing, it’s a must-try for barbecues, potlucks, or weekday lunches. Once I made it, it quickly became a staple in my warm-weather recipe rotation.